Name: Sichuan Eggplant In Garlic Sauce Recipe
Total time: 40 min
Yield: 3
Cuisine: Sichuan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This popular sichuan (szechuan) side dish recipe for eggplant in garlic sauce is made with chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. 

How to make Sichuan Eggplant In Garlic Sauce Recipe

Rhonda Parkinson

Crawler

Sichuan

<p>This popular sichuan (szechuan) side dish recipe for eggplant in garlic sauce is made with chinese eggplant, which is thinner and longer than the short and thicker eggplant that is commonly available in supermarkets. </p>

Non Vegetarian

Medium chinese eggplants

Dark soy sauce

Light soy sauce

Chinese red rice vinegar

Chinese rice wine

Chicken Broth

Pinch black pepper

Cornstarch

Ground Pork

Vegetable oil

Garlic

Ginger

Green Onion

Chili Garlic Sauce

step 1

step 2

Bring a large pot of salted water to a boil. 

step 3

step 4

While waiting for the water to boil, prepare the eggplant. Cut the ends off the eggplant and then cut the eggplant in half crosswise. Cut each half lengthwise into quarters. 

step 5

step 6

Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4-inch thick. 

step 7

step 8

Add the eggplant to the boiling water for 2 to 3 minutes. 

step 9

step 10

step 11

step 12

Make the sauce by combining thedark and light soy sauces, vinegar, rice wine or dry sherry, sugar, and chicken broth in a small bowl. Set aside. 

step 13

step 14

In a separatesmall bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (the black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking). 

step 15

step 16

Heat a wok or pan over medium-high heat and add 1 tablespoon ofoil to the wok. When the oil is hot, add the garlic, ginger, and green onion. 

step 17

step 18

Stir-fry for 10 seconds, then add the ground pork. 

step 19

step 20

step 21

step 22

Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces. 

step 23

step 24

Add the eggplant and stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to medium-low, cover and simmer for about 10 minutes, or until the eggplant is tender. 

step 25

step 26

In a small cup, mix thecornstarch and water. 

step 27

step 28

Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot. 

step 29

step 30

The Spruce Eats