Sichuan braised eggplants is another great rice killer eggplant recipe.
The sauces used is very similar with Mapo tofu, only Sichuan peppercorn powder is slightly limited. Days ago, I get a lovely feedback about my favorite mapo tofu saying the flavors and sauce of Mapo tofu is so great and is there any other ingredients that can match well with Mapo sauce? Then I thought about the idea in my mind and found several possible ingredients– eggplants, winter melon and radish. They share similarities with tofu, plain themself but can absorb flavors after cooked until soft.Though it calls only very basic and simple Sichuan style seasonings like doubanjiang, this comes out super great and I love this so much.
Cook’s Note
In order to reduce the oil absorbed during the pan-frying process and fasten the process, we should soak the eggplant strips in salty water for around 15 minutes. Water absorbed can speed up the cooking process.
Steps
Cut eggplant into strips. Then soak the eggplant strips in salty water for around 15 minutes. Move out and drain. ch
Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Then transfer the pork out.
Add another 2 tablespoons of oil and add eggplants in. Fry until slightly softened.
Transfer eggplant out, then fry doubanjiang over slow fire until the oil turns red. Then place garlic, ginger and scallion, also pepper flakes and Sichuan peppercorn if using. Fry until aroma.
Return eggplant , fried pork add sugar, salt and light soy sauce. Mix well.
Transfer to serving plate and serve hot!
Other eggplant recipe
Yuxiang eggplant, another great version of hot, sour and sweet Sichuan garlic flavor eggplants.
Chinese Eggplants with Garlic Sauce, the easiest eggplant recipe with fresh peppers and garlic.
Di San Xian—Chinese Sautéed Potato Eggplants and Green Peppers
Soft eggplants with sauces
- 2 asian long eggplants
- 100 g minced beef or pork
- 1.5 tbsp. doubanjiang
- 1/2 tbsp. fermented black beans , optional
- 3 tbsp. cooking oil
- 1 tbsp. pepper powder or flakes , optional
- 1/4 tsp. Sichuan peppercorn
- 1 tsp. sugar
- 2 cloves garlic , chopped
- 1/2 inch ginger , chopped
- 1 scallion , chopped
- 1 tbsp. light soy sauce
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Cut eggplant into strips. Then soak the eggplant strips in salty water for around 15 minutes. Move out and completely drain.
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Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Then transfer the pork out.
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Add another 2 tablespoons of oil and add eggplants in. Fry until slightly softened.
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Transfer eggplant out, then fry Doubanjiang and dou-chi if using over slow fire until the oil turns red. Then place garlic, ginger and scallion, also pepper flakes and Sichuan peppercorn if using. Fry until aroma.
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Return eggplant and fried pork , add sugar, salt and light soy sauce. Give a big stir fry to make everything well mixed and serve hot!
How can this recipe be 496 calories per serving? it does not seem possible
It is calculated by the recipe plugin automatically, Leslie. What’s wrong? But it means you end up with even the sauces. But we usually don’t eat the sauce and oil at the bottom of the plate.