Spicy Sichuan Eggplant with Mince, Garlic, and Ginger (Print version)
Silky eggplant batons tossed with pork mince, garlic, ginger, doubanjiang, and a glossy Sichuan-style sauce.
# Ingredients:
For the eggplant and mince
01 -
1 1/4 lb (565 g) eggplant, cut into 3-inch batons
02 -
3 tablespoons neutral oil, divided
03 -
1/3 cup (80 ml) water, for steaming
04 -
6 oz (170 g) ground pork
05 -
1 tablespoon finely minced fresh ginger
06 -
4 garlic cloves, finely minced
07 -
2 scallions, whites and greens separated, thinly sliced
08 -
1 1/2 tablespoons doubanjiang, preferably Pixian chili bean paste
09 -
1 teaspoon chili oil, optional
For the sauce
10 -
1 tablespoon light soy sauce
11 -
1 teaspoon dark soy sauce, optional for color
12 -
1 tablespoon Chinese black vinegar
13 -
1 teaspoon sugar
14 -
1 teaspoon cornstarch
15 -
1/2 cup (120 ml) low-sodium chicken stock or water
For serving
16 -
Steamed white rice
17 -
Extra sliced scallions
# Instructions:
01 -
Whisk the light soy sauce, dark soy sauce, black vinegar, sugar, cornstarch, and stock or water in a small bowl until smooth. Set it near the stove.
02 -
Heat 2 tablespoons oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant in a single layer if possible and cook for 3-4 minutes, turning until the cut sides are lightly browned.
03 -
Add 1/3 cup water around the eggplant, cover, and steam for 2-3 minutes until the eggplant is tender all the way through. Transfer to a plate.
04 -
Add the remaining 1 tablespoon oil to the pan. Add the ground pork and stir-fry for 2-3 minutes, breaking it into small pieces, until cooked through.
05 -
Add the ginger, garlic, scallion whites, and doubanjiang. Stir-fry for 45-60 seconds until fragrant and the oil turns red.
06 -
Return the eggplant to the pan. Stir the sauce again, pour it in, and toss gently for 1-2 minutes until thick and glossy. Finish with scallion greens and chili oil if using. Serve hot with rice.
# Good to know:
01 -
Best served hot while the sauce is glossy.
02 -
Use gluten-free tamari and a gluten-free doubanjiang if needed.
03 -
Adjust heat with chili oil at the end rather than adding too much doubanjiang.