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Spicy Szechuan Eggplant
Spicy Szechuan Eggplant
Ingredients| 1/4 pound ground pork Marinade: 1/4 teaspoon salt 1/4 teaspoon black pepper a Pinch (less than 1/2 teaspoon) cornstarch Sauce: 1/4 cup chicken broth 2 tablespoons dark soy sauce 2 tablespoons light soy sauce 1 teaspoon red rice, red wine, or balsamic vinegar 1 teaspoon granulated sugar, or to taste 2 teaspoons cornstarch Other 4 Asian eggplants 1 cloves garlic 4 tablespoons oil for stir-frying, or as needed 1 tablespoon bean sauce (hot bean sauce if possible) 1/4 teaspoon chile paste with garlic 1 teaspoon sesame oil |
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Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.
Cut the eggplant into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil
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