About This Recipe:
Szechuan eggplant and pork is a hearty, spicy, and savory dish. It can be quite unhealthy when prepared at Chinese restaurants since the eggplant is fried in a lot of oil, so I definitely feel better eating this meal when I make it at home. However, I truly think that this recipe tastes like it was prepared at a restaurant, even though I am probably missing a few ingredients (like actual Szechuan peppercorns.) To make my life easier, I use a pre-made spicy bean sauce that contains soybeans, chili peppers, and Szechuan peppercorns. There are quite a few brands and varieties, so whatever you can find works. And make sure you have plenty of rice for all this slurpy goodness.
Enjoy!
Ingredients (4 servings)
-1.5 lbs Chinese eggplant, sliced
-1 tbl cornstarch
-1/2 lb ground pork
-6 garlic cloves, minced
-1 tbl spicy bean sauce
-2 tbls soy sauce
-2 tbls rice wine vinegar
-2 tsps white sugar
-1/4 cup chicken stock
-4 scallions, sliced
-Vegetable oil
Instructions (45 minutes)
1. Pour 2 tbls of vegetable oil into a large skillet over medium high heat. Add the eggplant and sprinkle with the cornstarch. Cook for about 8- 10 minutes until softened and then transfer to a dish.
2. Add the ground pork and brown until fully cooked (about 6 minutes,) breaking it up into small bits. Add in the garlic and cook for 2 minutes.
3. Mix in the spicy bean sauce, soy sauce, rice wine vinegar, and sugar. Add in the chicken stock and simmer for a few minutes to thicken.
4. Toss in the scallions and add the eggplant back in. Serve with jasmine rice.
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