Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant

Name: Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 cup vegetable oil (, or canola, sunflower oil (Note 1 for no-fry version)); 1 large eggplant or 2 medium/small ((450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6"), skin on (Note 2)); 100 g / 3.5 oz pork mince / ground pork ((Note 3)); 1 tbsp ginger (, finely minced); 1 1/2 tbsp garlic (, finely minced); 1 g reen onion (, finely sliced, white & pale green part (for cooking) separated from the green part (garnish)); 1 tsp pickled red chilli (, or any pickled spicy peppers (Note 4)); 1 tbsp broad bean sauce (, we use Pixian doubanjiang, the spicy Sichuan version(Note 5)); 1 1/2 tsp cornflour / cornstarch; 1 tbsp light soy sauce ((Note 7)); 1/2 tsp dark soy sauce ((Note 7)); 1 1/2 tbsp sugar; 1 tsp honey; 3 1/2 tsp black vinegar ((Note 8)); 1/2 cup water; Steamed white rice

Recipe video above. Tried making this iconic Sichuan dish before and been underwhelmed? This one’s the real deal! Called Yu Xiang Qie Zi, this is straight from our RTM Chef Hannah, born and raised in the Sichuan province of China, a family of chefs at that! Even her chef father gave this recipe his

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (29) 👁️ 3 views

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Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant

Foto: RecipeTin Eats

Ingredients

4 servings

1 cup vegetable oil (, or canola, sunflower oil (Note 1 for no-fry version))
1 large eggplant or 2 medium/small ((450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6"), skin on (Note 2))
100 g / 3.5 oz pork mince / ground pork ((Note 3))
1 tbsp ginger (, finely minced)
1 1/2 tbsp garlic (, finely minced)
1 g reen onion (, finely sliced, white & pale green part (for cooking) separated from the green part (garnish))
1 tsp pickled red chilli (, or any pickled spicy peppers (Note 4))
1 tbsp broad bean sauce (, we use Pixian doubanjiang, the spicy Sichuan version(Note 5))
1 1/2 tsp cornflour / cornstarch
1 tbsp light soy sauce ((Note 7))
1/2 tsp dark soy sauce ((Note 7))
1 1/2 tbsp sugar
1 tsp honey
3 1/2 tsp black vinegar ((Note 8))
1/2 cup water
Steamed white rice

Steps

ABBREVIATED - Mix sauce. Fry eggplant until soft. Keep 2T oil. Cook pork 2 min, then garlic, ginger and white part green onion for 30 sec. Cook chilli + broad bean sauce 1 min. Add eggplant and sauce in 2 batches, once thickened, serve!
Sauce - Mix the cornflour and light soy in a jug until lump free. Add the remaining Sauce ingredients and mix to combine. Set aside.
Fry eggplant - Heat oil in a wok on high heat until hot - 180°C/350°F. Add half of the eggplant and fry for around 4 minutes, stirring and turning gently a few times, until soft all the way through and a bit browned on the surface. Remove with a slotted spoon onto a paper towel lined tray. Repeat with remaining eggplant.
Remove oil - Carefully remove the leftover oil from the wok except 2 tablespoons, for cooking.
Stir fry - Cool the wok slightly then return to high heat. Add the pork and cook for 1 - 2 minutes, breaking it up as you go, until you no longer see pink. Add garlic, ginger, white part of the green onion. Stir fry for 30 seconds. Add pickled red chilli and broad bean sauce. Cook for 1 minute.
Add sauce - Give the Sauce a quick mix (to dissolve settled cornflour). Add eggplant, then add half the Sauce into the wok, toss gently until the sauce starts thickening - about 30 to 45 seconds. Add remaining Sauce, toss gently for 45 seconds until it thickens (goal: between maple syrup and honey).
Serve - Turn off heat. Pour into a serving bowl, sprinkle with green onion. Serve with rice.
Brown eggplant - Heat 2 tbsp oil in a large non-stick pan (with lid) over medium high heat. Pan fry eggplant for 1 1/2 minutes on each side until lightly browned.
Steam - Carefully add 1/3 cup water around the eggplant (it will steam, so be careful). Immediately cover with a lid to trap the steam. Steam for 2 minutes or until the water has evaporated and the eggplant is soft all the way through (if needed, add more water and keep steaming).
Proceed - Transfer eggplant to a plate. Proceed with recipe using the large non stick pan rather than wok.