Chinese Eggplants with Minced Pork
Course: Main Course
Cuisine: Sichuan
Course: Main Course
Cuisine: Sichuan
Chinese eggplants with minced pork (肉末烧茄子) and spicy garlic sauce is a humble and popular dish in Chinese kitchens. A small amount of minced pork can significantly improve eggplants's taste, enriching the layers of a humble eggplant stir-fry. For vegan readers, you can skip minced pork or try this eggplant with garlic sauce.
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 2
*Doubanjiang: Broad bean paste, a spicy chili sauce from Sichuan cuisine which combines well with most Chinese dishes. Strongly recommended but can be replaced by other chili pastes.
*Minced pork's aroma greatly improves the taste of the dish, but can be omitted for a vegan version of the dish.
Broad bean paste, a spicy chili sauce from Sichuan cuisine which combines well with most Chinese dishes. Strongly recommended but can be replaced by other chili pastes.
Its aroma greatly improves the taste of the dish, but can be omitted for a vegan version of the dish.
2 Garlic cloves, 2 green onion, a few slices of ginger
1 tbsp. Light soy sauce
3 tbsp. Cooking oil
1/8 tsp. Salt and sugar
1/2 tsp Sesame oil
1/2 tbsp. Chinese cooking wine
2 Long Asian eggplants
*Doubanjiang: Broad bean paste, a spicy chili sauce from Sichuan cuisine which combines well with most Chinese dishes. Strongly recommended but can be replaced by other chili pastes.
*Minced pork's aroma greatly improves the taste of the dish, but can be omitted for a vegan version of the dish.
Soak the eggplants in slightly salty water and let them absorb the water as much as possible. The water can help to accelerate the cooking process and make the eggplants much softer. Eggplants are quite yummy when well cooked. The soft texture can greatly absorb the spicy garlic sauce and endow the dish with great flavor. If you want the eggplants to be crispier and harder, you can spread some cornstarch to coat the eggplants before cooking.
1. Remove the ends of Asian eggplants and then cut them into small cubes (for the best flavor, try to cut each cube with some skin). Transfer them into a large pot filled with water, add a pinch of salt, and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
2. Heat 2 tablespoons of oil in a wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer the eggplants out and leave the oil in.
3. Add marinated pork to stir-fry until aromatic and slightly golden brown. Transfer to the edges of the wok and place the doubanjiang in to fry for another 1 minute. Slow down the fire.
4. Add garlic, ginger and scallion onion, cook until they are aromatic.
5. Return the eggplants into the pot along with fried minced pork, soy sauce, sugar and sesame oil. Mix well. Serve with chopped green onion garnished.
It is strongly recommended to serve this dish hot and directly out of the wok. The dish makes a good combination with light Chinese style soups or steamed rice.
Store any leftovers in a container in the fridge, and recook with oil in the wok for a few minutes or reheat by microwave to serve again.
