Sichuan Braised Eggplant With Garlic Sauce | Fish-Fragrant Eggplants

Name: Sichuan Braised Eggplant With Garlic Sauce | Fish-Fragrant Eggplants
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-Sichuan
Ingredients: For frying eggplant; 7 oz. Eggplant; 1 qt. Cooking oil; For the pork; 2 tbsp. Cooking oil; 4 oz. Ground pork; Light soy sauce; 1 tbsp. Cooking oil; 1 tbsp. Pixian bean paste; 1/2 tbsp. Ginger, minced; 1/2 tbsp. Garlic, minced; 1/2 tbsp. Green onion, chopped; 1 1/2 cup Salted chicken stock; 1/2 tbsp. Light soy sauce; 1/2 tsp. Sugar; 1 tbsp. Shaoxing wine; 1 tsp. Sesame oil; 1/2 tbsp. Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water); 1/2 tbsp. Green onion, chopped

Chef Chen Yichun

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Sichuan Braised Eggplant With Garlic Sauce | Fish-Fragrant Eggplants

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A combination of pork with umami flavors and the eggplant. Known as Yuxiang in Mandarin, fish-fragrance describes a flavor profile that was originally used in preparing fish dishes from the region. It is an incredibly celebrated flavor profile from the Sichuan province of China. Meaty with a fiery kick.

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

For frying eggplant
7 oz. Eggplant
1 qt. Cooking oil
For the pork
2 tbsp. Cooking oil
4 oz. Ground pork
Light soy sauce
1 tbsp. Cooking oil
1 tbsp. Pixian bean paste
1/2 tbsp. Ginger, minced
1/2 tbsp. Garlic, minced
1/2 tbsp. Green onion, chopped
1 1/2 cup Salted chicken stock
1/2 tbsp. Light soy sauce
1/2 tsp. Sugar
1 tbsp. Shaoxing wine
1 tsp. Sesame oil
1/2 tbsp. Cornstarch mixture (1 To 2 Ratio Of Cornstarch To Water)
1/2 tbsp. Green onion, chopped

Directions:

Place water and salt in a mixing bowl. Mix well until the salt dissolves.

Place the sliced eggplant into the salt-water mixture and let it soak for 10 minutes; drain.

Pour the cooking oil into a heated wok or large skillet. Fry the eggplants until crisp and transfer to a plate; set aside. Remove the oil from the wok.

In the same wok, add half of the vegetable oil and saute the ground pork on high heat for another 2 minutes.

Drizzle with half of the light soy sauce and continue sauteing for a minute. Remove from the wok and set aside.

In the same pan, add the remaining vegetable oil, Pixian bean paste, minced garlic, minced ginger, and half of the chopped green onions. Mix well and cook for another minute.