Recipe illustration

Yu Xiang Eggplant with pork

Recipe by Elaine Luo from Sichuan, China

Ingredients

  • 140g minced pork
  • 1 medium/small eggplant
  • 1 chili pepper
  • 1 tsp. Doubanjiang (bean paste)
  • 100g jasmin rice
  • 1 garlic clove, chopped
  • 1" ginger, chopped
  • 1 green onion
  • Vegetable oil

Stir-fry sauce

  • 1 Tbsp. soy sauce
  • 1 tsp. black vinegar
  • 2.5 Tbsp. water
  • 1 tsp. corn starch
  • 1 Tbsp. sugar
  • pinch of salt

Instructions

Preparation

  • Eggplant
    • Cut eggplant in strips
    • Add water to a bowl
    • Add salt and eggplant
    • Let it soak for 15 mins
    • Drain water and dry the eggplant
  • Mix together all ingredients for the sauce in a small bowl

Cooking

  • Cook rice how you always make it
  • Coat the eggplant with corn starch
  • Add oil to a pan
  • Fry eggplant until slightly browned
  • Add more oil (if necessary)
  • Fry pork until crisp and browned
  • Add doubanjiang and chopped pepper
  • Continue cooking for 1 minute to make red oil
  • Add garlic, chopped peppers, green onion (white part) and ginger
  • Add fried eggplant to a pan
  • Stir in the sauce and let it thicken

Inspiration: Yu Xiang Eggplant, Szechuan Eggplants in Hot Garlic Sauce