A great classic of Sichuan cuisine where melting eggplant sticks are coated in a glossy sauce with sweet, tangy, and spicy flavors. A perfect balance of intense and comforting aromas.
Ingredients
- 600 g Chinese eggplants
- 1 tsp Salt
- 5 tbsp Vegetable oil
- 150 g Ground pork
- 3 cloves Garlic
- 20 g Fresh ginger
- 2 pieces Scallion
- 1 1/2 tbsp Fermented chili paste (Doubanjiang)
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 2 tbsp Black rice vinegar
- 2 tbsp Brown sugar
- 1 tbsp Shaoxing wine
- 1 tbsp Cornstarch
- 100 ml Water
- 1 tsp Toasted sesame oil
- 4 sprigs Fresh cilantro
Method
- Cut the eggplants into sticks, place them in a bowl, sprinkle them with salt, and let them draw out their water for a few minutes until they release their moisture.
- Finely chop the garlic, ginger, and scallion, separating the white and green parts.
- In a bowl, whisk the black rice vinegar with the brown sugar until dissolved, then add the soy sauces, Shaoxing wine, cornstarch, and water to create the yuxiang sauce.
- Rinse the eggplant sticks in clean water and dry them carefully with a towel or paper towel to prevent splattering.
- Heat the vegetable oil in a wok over high heat until it shimmers, then brown the eggplants in batches until they are tender and golden. Set them aside.
- Leave a shallow layer of oil in the wok, and stir-fry the ground pork over medium heat until it loses its pink color and releases its fat.
- Add the fermented chili paste, garlic, ginger, and scallion whites, and stir-fry until the aromas are released and the oil turns red.
- Return the eggplants to the wok, pour in the yuxiang sauce, and toss gently until the sauce thickens and coats each piece.
- Off the heat, drizzle with toasted sesame oil and sprinkle with scallion greens and chopped cilantro before serving.
Nutrition
Per serving
- Energy
- 340 kcal
- Protein
- 9.66 g
- Carbohydrate
- 15.81 g
- Fat
- 26.1 g
- Fibre
- 3.04 g
- Calcium
- 25.91 mg
- Iron
- 0.81 mg
- Magnesium
- 32.85 mg
