How to Cook Braised Eggplant Sichuan Style

Serves: 4-5

Preparation time: 10 mins

Cooking time: 45 mins

Ingredients needed to make Braised Eggplant Sichuan Style:

• 3-4 Chinese eggplants, weighing upto 1 ½ lb
• 4 oz ground pork
• 3 garlic cloves, finely chopped
• 2 tbsp fresh ginger, finely chopped
• 4 scallions, white and green parts, finely chopped
• 1 tbsp Sichuan chili-bean paste, fermented
• 2 small green chillies, deseeded and ribs removed, finely chopped
• ¼ cup dry sherry
• 2 tbsp black vinegar
• 3 tbsp soy sauce
• ¾ cup low sodium chicken broth
• 1 tbsp sugar
• 2 tsp cornstarch
• 3 tbsp canola oil
• Salt to taste

Cooking instructions for Braised Eggplant Sichuan Style:

• Cut the eggplants longitudinally into quarters and then slice each quarter into 3’’ strips.
• Arrange the eggplant strips in a bamboo steamer and steam them in a pan, covered, for about 15 minutes, over moderate heat or until they soften completely.
• Transfer them to a plate and set aside.
• Stir the cornstarch into the dry sherry until well combined into a smooth mixture.
• Whisk in a splash of soy sauce and black vinegar, broth, sugar and bean paste into the above mixture until they blend thoroughly and set aside.
• Toss the scallion whites, garlic, chillies and ginger together in a separate bowl and set aside.
• Drizzle oil in a wok and wait until it turns smoking hot over high heat.
• Add the ground pork to the hot wok and sauté briefly, stirring often, for about half a minute or until they brown slightly; transfer it to a bowl and set aside.
• Toss the garlic mixture into the wok and stir fry for another half a minute or until it turns fragrant,
• Dump the steamed eggplants into it and return the pork to the wok.
• Toss them well together until well combined and drizzle the sauce mixture over them.
• Give it a nice stir to mix well and bring the mixture to a boil.
• Lower the heat to medium and simmer it for about 20 minutes, stirring at times, until the sauce thickens and has a rich glossy shine.
• Pour it into a large serving bowl and fold in the scallion greens until they are distributed evenly throughout the mixture.
• Serve right away.

Image credit: Wikimedia Commons

Last Updated on February 21, 2013 by