Chinese Eggplant with Minced Pork
The eggplant is stir-fried in light oil, then braised in a Szechuan sauce mixture until flavorful and tender. This Chinese recipe is much better than Chinese takeout!
Wash the eggplants and trim off the stem ends. Slice into 2-inch lengths, and then cut lengthwise into ½-inch thick wedges.
To make the sauce, in a bowl, stir together the stock, soy sauce, Shaoxing wine, black vinegar, chili sauce, oyster sauce, and sugar. Set aside.
Toast the Sichuan peppercorns in a skillet over medium heat until fragrant. Remove from heat and use a spice grinder or mortar to grind the peppercorns. Set aside.
Heat 1 tablespoon of oil in a wok or skillet over high heat. Add garlic and ginger, cook for a few seconds or just until fragrant.
Add the pork and cook for about 2-3 minutes. Add Sichuan peppercorn, stir for a few seconds.
Add eggplant and stir fry until begins to brown for about 3 minutes.
Add the Sichuan-style sauce mixture. Stir to combine and bring to a boil. Turn the heat to medium, cover the wok, stirring occasionally and braise the eggplant for about 7-10 minutes until just tender. Add broth if the mixture looks too dry. Adjust seasoning if needed.
If you can't find black vinegar, you may use Balsamic vinegar or rice wine vinegar as a replacement ingredient.
The ideal Shaoxing wine substitute is pale dry sherry.
If using globe "regular" eggplant, cut into ½ inch cubes.
Feel free to adjust the seasoning by using more or less chilies, sugar or salt according to your taste.
Sodium: 1092mgCalcium: 40mgVitamin C: 4mgVitamin A: 71IUSugar: 10gFiber: 5gPotassium: 572mgCholesterol: 61mgCalories: 320kcalSaturated Fat: 7gFat: 18gProtein: 17gCarbohydrates: 18gIron: 2mg