Sichuan Eggplant with Ground Turkey

Ingredients

Sauce

1 tbsp cornstarch
1 cup water
1 tbsp rice wine
1-2 tbsp red chili oil (depending on level of spiciness)
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp spicy bean paste (Doubanjiang) (optional)
1 tsp sesame oil
1/2 tsp Sichuan peppercorn crushed

Eggplant with Ground Turkey

1 ½ cups canola oil (approx. 2-3 inches deep in the wok)
4 cups of Chinese eggplant, cut into ½-inch by 3-inch segments
1 tbsp canola oil
1 lb lean ground turkey
5-6 cloves of garlic ,minced
1-2 dried red chili peppers
1/4 cup chopped fresh cilantro
1 green onion, thinly sliced

• To test the oil temperature, dip a bamboo chopstick into the oil and look for bubbles • Make sure the oil is at the right temperature before frying or the eggplant will soak up too much oil • Make sure the sauce is well combined before adding to the wok to avoid clumps • For the red chili oil, you can use a store bought version or try this recipe https://www.chinasichuanfood.com/chinese-chili-oil/

Directions

Add the cornstarch, water, rice wine, red chili oil, oyster sauce, soy sauce, spicy bean paste (if using), sesame oil and crushed Sichuan peppercorn into large a cup and stir to combine. Set aside.
In a wok, heat the 1½ cups canola oil to 300 degrees F and fry eggplant until golden brown, remove and drain excess oil.
Heat wok on high and add 1 tbsp canola oil, when the oil begins to smoke, add the ground turkey and stir fry
When turkey is 3/4 cooked, add minced garlic and chillies and stir fry until fully cooked
Turn the heat to medium, add eggplant and sauce. Cook, stirring until sauce thickens.
Top with cilantro and green onion, serve with rice