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Sichuan Eggplant with Ground Pork
Created by: Howcan Team
Ingredients
- 2 medium-sized eggplants, cut into 1-inch cubes
- 1/2 pound ground pork
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons chili bean paste
- 1 tablespoon sugar
- 1/2 cup chicken broth
- 2 tablespoons vegetable oil
- Salt to taste
- Cooked white rice, for serving
Instructions
- In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sugar, and 1/2 cup of chicken broth. Set aside.
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add 3 cloves of minced garlic, 1 tablespoon of minced ginger, and 1 tablespoon of Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
- Add 1/2 pound of ground pork to the pan and cook until browned, breaking it up with a spoon as it cooks.
- Stir in 2 tablespoons of chili bean paste and cook for another 1-2 minutes.
- Add the cubed eggplant to the pan and stir to combine with the pork mixture. Cook for 5-7 minutes, or until the eggplant is tender.
- Pour the soy sauce mixture over the eggplant and pork. Stir to combine and simmer for an additional 2-3 minutes.
- Taste and adjust seasoning with salt if needed.
- Sprinkle with chopped green onions and serve hot with cooked white rice.
Sichuan Eggplant with ground pork is a tantalizing dish that combines the rich flavors of eggplant with the savory goodness of ground pork, all infused with the bold and spicy Sichuan flavors. This dish has its roots in the Sichuan province of China, where it is a staple in many households and restaurants. The dish is believed to have been created by innovative chefs in Sichuan who sought to combine the natural sweetness of eggplant with the robust flavors of ground pork and Sichuan peppercorns. Today, the best versions of this dish can be found in authentic Sichuan restaurants, where skilled chefs masterfully balance the heat of the Sichuan peppercorns with the umami of the ground pork and the tender texture of the eggplant. To make this dish at home, it's crucial to get the Sichuan peppercorns and doubanjiang (broad bean paste) just right, as they are essential for achieving the authentic flavor profile. Some alternative methods for making this dish include stir-frying the eggplant and ground pork separately before combining them, or even adding a touch of black vinegar for a tangy twist. Whether enjoyed in a bustling Sichuan eatery or lovingly prepared at home, Sichuan Eggplant with ground pork is a dish that never fails to delight the senses.
35 min
4 servings
320 calories
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