Sichuan Spicy Eggplant

By Jaymers

Ingredients

• 4 Chinese eggplants, sliced lengthwise
• 3/4 lb* pound pork, preferably with some fatty bits
• 3 inch ginger, sliced thinly
• 3 cloves garlic, minced
• 2 stalks green onions, sliced into 2 inch lengths
• 2 tbsps spicy bean sauce**
• 2 tbsps soy sauce
• 2 tbsps sugar
• 1 1/2 tbsps black Chinkiang vinegar
• 1/4 cup water
• 2 tsps cornstarch mixed with 2 tbsps water
• Recipe calls for 1 lb, but we have found that is too much
• For a sweeter flavor use black bean spicy chili sauce. Otherwise use Lee Kum Kee chili bean sauce (Toban Djan)

Preparation

Step 1

1. Firstly, mince the pork by hand (this ensures superior texture). Add about 1 tsp of corn flour to the minced pork and mix well with your hand. Set aside.

2. Shallow-fry the eggplant slices in hot oil for about 2-3 minutes. This step is to ensure the eggplants don't turn into mush and also to preserve the vibrant purple colour. Remove from wok and drain on a plate.

3. Turn heat to low. Saute the garlic, ginger and green onion slices in the pan until fragrant. Add in the minced pork and stir around quickly. In a separate bowl or cup, mix the ingredients for the sauce together. Pour into the pan. Add in the previously fried eggplant slices and bring to a boil.

4. Turn the heat to medium low and cover. Allow to simmer for about 15 minutes until cooked. The sauce should be mostly absorbed by the ingredients by now. Add in the cornstarch mixture to thicken the sauce. Serve hot. Garnish with green onions if desired.