Spicy Sichuan Eggplant Mince (Print Version)
Eggplant stir-fried with minced meat, spicy bean paste, garlic, and ginger for bold, savory flavor.
# Ingredients:
→ Main Ingredients
01 -
3 medium eggplants
02 -
100 grams minced pork
03 -
2 tablespoons chopped spring onion
04 -
2 tablespoons chopped garlic
05 -
2 tablespoons chopped ginger
→ Seasonings
06 -
2 tablespoons spicy Doubanjiang (fermented bean paste)
07 -
Oyster sauce, to taste
08 -
Sugar, to taste
09 -
1 tablespoon Shaoxing wine
10 -
0.5 teaspoon sesame oil
→ Optional
11 -
Cornstarch, for coating eggplant
12 -
Vegetable oil, for deep frying
# Instructions:
01 -
Remove stems from eggplants and cut into bite-sized sections. Optionally, coat with a light dusting of cornstarch to minimize oil absorption.
02 -
Heat vegetable oil in a wok to 180°C, then deep fry the eggplant pieces until tender and golden. Drain excess oil and set aside.
03 -
Pour out excess oil, reserving about 2 tablespoons in the wok. Add minced pork and stir-fry over medium heat until pale and cooked through.
04 -
Lower the heat, add spicy bean paste and stir-fry until the oil is red and fragrant. Add chopped ginger and garlic, sauté until aromatic.
05 -
Increase to high heat, add oyster sauce, sugar, and Shaoxing wine. Mix thoroughly. Return fried eggplant to the wok and toss to coat with sauce.
06 -
Stir in chopped spring onion and sesame oil. Mix well to combine, then serve immediately.
# Notes:
01 -
For best texture, salt and drain eggplant pieces before cooking to reduce bitterness and moisture content.