If you're a fan of spicy food, just like me, you're in for a treat with this simple dish – Sichuan-style eggplant with minced pork. For a vegetarian version, you can easily skip the meat, but the real star here is the sauce!
I was a bit intimidated when I first saw the long list of ingredients, thinking it might take a lot of time. Surprisingly, though, most of them are seasonings, and the cooking process turned out to be quite fast.
Ingredients:
2-3 large eggplants, cut into 1-inch pieces
1 tsp rice wine vinegar
120g ground pork
1/4 tsp salt
1/4 tsp pepper
2 tsp Shaoxing wine
3 cloves garlic, minced
2 tsp ginger, grated
1 tsp chili flakes
1 tsp cornstarch
1 tbsp water
Sauce:
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp doubanjiang
1 tsp sesame oil
1 tsp granulated sugar
Instructions:
1. Cut the eggplant into bite-sized pieces
2. Soak the egg plant in water with 1 teaspoon of rice wine vinegar for 15 minutes. This helps remove any bitterness from the eggplant.
3. While the eggplants are soaking, prepare the sauce by combining all the sauce ingredients in a bowl. Mix well and set aside.
4. Heat a large pan or wok over high heat.
5. Add 1-2 tablespoons of oil to the pan. Once hot, add the soaked eggplant pieces and cook them over high heat until they are lightly browned, about 2-3 minutes. You may need to cook the eggplant in batches to avoid overcrowding the pan. Once cooked, set the eggplant aside.
6. Season the ground pork with salt, pepper, and Shaoxing wine.
7. In the same pan used for cooking the eggplant, add the seasoned pork and cook it over high heat until it's browned and cooked through. Set the cooked pork aside.
8. In the same pan, add minced garlic, grated ginger, and chili flakes. Sauté the aromatics over high heat until they become fragrant, about 1-2 minutes.
9. Return the cooked pork and eggplant to the pan.
10. Pour the prepared sauce over the pork and eggplant mixture, stirring well to coat everything evenly.
11. In a small bowl, mix the cornstarch with water to create a slurry. Add the slurry to the pan, stirring continuously.
12. Cook the pork and eggplant in the sauce for about 30 seconds, or until the sauce thickens and coats the ingredients evenly.
13. Once the sauce has thickened, remove the pan from the heat.
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