Spicy Sichuan-Style Eggplant with Minced Pork
70% chuẩn vị · Sichuan Chinese
A bolder, spicier take on the classic, incorporating Sichuan peppercorns and chili bean paste for a numbing and fiery flavor profile. This version offers a more intense culinary experience.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Chinese eggplant2 large
- Ground pork200g
- Garlic4 cloves, minced
- Ginger1 tablespoon, minced
- Doubanjiang (Chili Bean Paste)1.5 tablespoons
- Sichuan peppercorns1 teaspoon, ground
- Soy sauce1 tablespoon
- Chinkiang vinegar (or rice vinegar)1 teaspoon
- Sugar1 teaspoon
- Water or stock1/4 cup
- Cooking oil2 tablespoons
- Green onions2, chopped
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
Cut eggplant into 1-inch cubes. Lightly salt and let sit for 10 minutes, then squeeze out excess moisture and pat dry.
- 2
Heat 1 tablespoon of oil in a wok over medium-high heat. Add ground pork and stir-fry until browned. Remove pork and set aside.
- 3
Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and ginger, stir-fry until fragrant.
- 4
Add doubanjiang and stir-fry for 1 minute until the oil turns red and fragrant.
- 5
Add the eggplant to the wok and stir-fry for 4-5 minutes until it begins to soften.
- 6
Return the cooked pork to the wok. Add soy sauce, vinegar, sugar, ground Sichuan peppercorns, and water/stock. Stir well.
- 7
Bring to a simmer and cook for 5-7 minutes, or until the eggplant is very tender and the sauce has thickened. Adjust seasoning with salt and pepper if needed.
- 8
Stir in the chopped green onions. Serve hot, garnished with cilantro.
