Yu Xiang Qie Zi (Sichuan Eggplant)
Sichuan style eggplants stir fry
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 long eggplants (, around 400g)
- 1/4 cup mince pork
- 1 tbsp. chopped pickled peppers
- 1/2 tbsp. broad bean paste ( , Doubanjiang)
- 2 garlic cloves ( , chopped)
- 1 tbsp. chopped ginger
- 2 green onions ( , white part and green part separately chopped)
- 2 tbsp. vegetable cooking oil
- 1 tsp. salt for soaking
- starch for coating
- 2 tsp. light soy sauce
- 1 tbsp. black vinegar
- 5 tbsp. water
- 1 tbsp. starch (, cornstarch )
- 2 tbsp. sugar
- 1/4 tsp. salt
Instructions
- 1
Prepare the eggplants | Roll cut washed eggplants into long strips (try to keep some skin on each one). Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. Coat with starch (optional but I recommend using since this helps the sauce attach on the eggplants)
- 2
Prepare the bowl sauce | Prepare a bowl; mix all the ingredients for stir fry sauce. Then set aside.
- 3
Heat up 2 tablespoons of oil in wok or a pan and fry the eggplants until slightly browned by batches.
- 4
Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Add doubanjiang and chopped pepper to continue cooking for 1 minute for red oil. Add garlic, green onion white part and ginger to stir-fry for the aroma.
- 5
Stir in the sauce. Cook for a while until the sauce is thickened.
- 6
Mix well and make sure the eggplants are well coated. Move from wok, sprinkle chopped green onion! I highly recommend serving this with steamed rice. The magic sauce can turn plain steamed rice into something extremely delicious.