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Posted by / Monday, July 22, 2013

Ichiban Eggplant Stir Fry


First thing first — If you want to try this recipe, find the full process on Appetite for China as this Sichuan Eggplant recipe is her original creation. This post is about how good it was and where the ingredients came from. I cook a fair amount, but this style of cooking is not my expertise — I mean, unless you call what to do with leftover take out rice being an expert in this style of cooking! 


Last week's Farm Table box came with some beautiful Ichiban eggplants and I could not wait to find a recipe to incorporate them into! After falling in love with this dish over on Appetite for China, it caused me to make a trip to Tan A Supermarket here in Richmond. I cook a lot but black vinegar was not a condiment I had in the pantry. No complaints, as I always enjoy a trip to this cultural mecca of a store. If you get the chance, you should make the trip — trust me, you will see fruits, vegetables, peppers and sauces you won't see anywhere else in Richmond.


This recipe was as simple as heating the wok and tossing in some eggplant.


Tossing in the sauce...


Stirring to combine, getting hot, and letting the sauce set up.


Then plating the dish for a healthy vegan/vegetarian-friendly lunch! We gobbled ours down, but talked about how good it would be over a bed of brown rice, pearl barley or quinoa.

I'd be interested to know if you try this or if you have any other favorite recipes to use this variety of eggplant!

E.A.T. local E.A.T. well

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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