Spicy Szechuan Eggplant
Ingredients
1/4 pound ground pork
Marinade:
1/4 teaspoon salt
1/4 teaspoon black pepper
a Pinch (less than 1/2 teaspoon) cornstarch
Sauce:
1/4 cup chicken broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon red rice, red wine, or balsamic vinegar
1 teaspoon granulated sugar, or to taste
2 teaspoons cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons oil for stir-frying, or as needed
1 tablespoon bean sauce (hot bean sauce if possible)
1/4 teaspoon chile paste with garlic
1 teaspoon sesame oil
Marinade:
1/4 teaspoon salt
1/4 teaspoon black pepper
a Pinch (less than 1/2 teaspoon) cornstarch
Sauce:
1/4 cup chicken broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon red rice, red wine, or balsamic vinegar
1 teaspoon granulated sugar, or to taste
2 teaspoons cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons oil for stir-frying, or as needed
1 tablespoon bean sauce (hot bean sauce if possible)
1/4 teaspoon chile paste with garlic
1 teaspoon sesame oil
Methods/steps
Combine the ground pork with the salt, pepper, and cornstarch
Marinate the pork for 15 minutes
While the pork is marinating, prepare the remaining ingredients
In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar
Whisk in the cornstarch
Cut the eggplant into 1-inch squares
Mince the garlic
Heat the wok over medium-high to high heat
Add 2 tablespoons of oil
When the oil is hot, add the eggplant
Stir-fry the eggplant until it is softened (about 5 minutes)
Remove and drain on paper towels
Add 2 tablespoons oil to the wok
When the oil is hot, add the garlic and bean sauce
Stir-fry until aromatic
Add the ground pork
Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces
Push the pork up to the sides of the wok
Add the sauce in the middle and bring to a boil, stirring quickly to thicken
Add the eggplant slices and the chile paste
Cook for a few more minutes and stir in the sesame oil
Marinate the pork for 15 minutes
While the pork is marinating, prepare the remaining ingredients
In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar
Whisk in the cornstarch
Cut the eggplant into 1-inch squares
Mince the garlic
Heat the wok over medium-high to high heat
Add 2 tablespoons of oil
When the oil is hot, add the eggplant
Stir-fry the eggplant until it is softened (about 5 minutes)
Remove and drain on paper towels
Add 2 tablespoons oil to the wok
When the oil is hot, add the garlic and bean sauce
Stir-fry until aromatic
Add the ground pork
Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces
Push the pork up to the sides of the wok
Add the sauce in the middle and bring to a boil, stirring quickly to thicken
Add the eggplant slices and the chile paste
Cook for a few more minutes and stir in the sesame oil
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