Name: Braised Eggplant With Pork In Sichuan Sauce Recipe
Total time: 50 min
Yield: 4
Cuisine: Sichuan

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Tender eggplant simmered in a sauce rich with chicken stock, shaoxing wine, ground pork, and sichuan fermented chili bean paste. 

How to make Braised Eggplant With Pork In Sichuan Sauce Recipe

J. Kenji Lopez Alt

Crawler

Sichuan

<p>Tender eggplant simmered in a sauce rich with chicken stock, shaoxing wine, ground pork, and sichuan fermented chili bean paste. </p>

Chinese or japanese eggplants

Shaoxing wine or dry sherry

Cornstarch

Low sodium chicken broth or chicken/ham broth

Sichuan fermented chili bean paste

Soy sauce

Black vinegar

Ginger,  finely chopped

Cloves Garlic,  Finely Chopped

Scallions,  whites and light green finely chopped,  greens sliced

Small hot green chilies,  seeds and ribs removed,  finely chopped

Peanut or canola oil

Slice eggplant into quarters lengthwise, then cut into 3-4 inch lengths. Place pieces in bamboo steamer and steam in wok over medium heat until fully tender, about 15 minutes. Indentation made with finger on eggplant should not spring back. Transfer eggplant to bowl and set aside.

step 1

Meanwhile, combine shaoxing wine and cornstarch in medium bowl and whisk until no dry cornstarch remains. Add broth, bean paste, soy sauce, black vinegar, and sugar and whisk to combine. Combine ginger, garlic, scallion whites, and chilis in small bowl.

step 2

Heat oil in wok over high heat until just beginning to smoke. Add ground pork and stir-fry for 30 seconds until most of pink color is gone. Push pork to sides of wok to make space at bottom. Add ginger mixture and stir fry 30 seconds until aromatic. Add eggplant and toss to combine. Add sauce mixture and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until sauce is rich, thick, and glossy, about 20 minutes. Stir in scallion greens, and serve immediately.

step 3

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