Sichuan Eggplant or Eggplant with Spicy Garlic Sauce (鱼香茄子)
Serves 4
Ingredients
3 Japanese eggplants
8 oz ground pork (or pork tenderloin, cut into thin slices)
dash of sugar
½ tsp cornstarch
1 Tbsp Sesame oil
2 Tbsp water
3 cloves garlic, minced
1” piece of ginger, thinly sliced
2 green onions, cut into thirds
2 Tbsp chili bean paste
2 Tbsp soy sauce
1 Tbsp rice vinegar
¼ cup chicken broth
2 Tbsp Sesame oil
2 Tbsp Canola oil
Instructions
1. Cut the eggplants on an angle into 1½ " wedges. Place the eggplant pieces in a large bowl. Add cold water to cover and stir in ½ Tbsp salt. Weight the eggplant pieces with a plate to keep them submerged. Soak for 15 minutes, drain and pat dry with paper towels.
2. Marinate the pork with sugar, cornstarch, 1 Tbsp sesame oil, and 2 Tbsp water.
3. Prepare the sauce. In a small bowl, add chili bean sauce, soy sauce and rice vinegar. Set aside.
4. Heat your wok over medium-high heat. Dry fry the eggplant for 2 to 3 minutes. Sprinkle 2 Tbsp sesame oil around the perimeter of the wok. Stir fry for 2 more minutes, then sprinkle 2 Tbsp water. After 5 minutes, sprinkle another 2 Tbsp water, and stir fry until the eggplant is soft. Set it aside.
5. To a hot clean wok or saucepan, add 2 Tbsp Canola oil. Add garlic, ginger and the white part of the green onions. When fragrant, about 2 minutes, stir in pork. Cook until the meat turns opaque, about 5 minutes. Add the bean sauce and chicken broth. Bring it to a boil. Stir in the eggplant, lower the heat to low. Cover and simmer until the eggplant is just tender, about 7 to 10 minutes. Uncover, and stir in the remaining green onions. Transfer to a serving plate. Serve with white rice.
Cook's Note: Soaking the eggplant in salt water helps reduce bitterness, and also helps to reduce oil absorption.