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Spicy Szechuan Eggplant

User Rating 4 Star Rating (6 Reviews)

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Szechuan eggplant
stu_spivack/Flickr/CC BY-SA 2.0
Eggplant and ground pork are stir-fried with chile paste paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, use vegetable stock instead of chicken broth, leave out the ground pork and increase the eggplant.

Serves 4 to 6

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 1/4 pound ground pork
  • .
  • Marinade:
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • a Pinch (less than 1/2 teaspoon) cornstarch
  • .
  • Sauce:
  • 1/4 cup chicken broth
  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoon red rice vinegar, red wine vinegar, or balsamic vinegar
  • 1 teaspoon granulated sugar, or to taste
  • 2 teaspoons cornstarch
  • .
  • Other:
  • 4 Asian eggplants
  • 1 cloves garlic
  • 4 tablespoons oil for stir-frying, or as needed
  • 1 tablespoon bean sauce (hot bean sauce if possible)
  • 1/2 teaspoon chile paste with garlic, or to taste
  • 1 teaspoon sesame oil

Preparation:

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.

Reader Rating: 4+ out of 5 Review: This was a great recipe! I didn't cook the eggplant quite as long as recommended, which left it nice and firm and not so gooey as eggplant can be. Also made a vegetarian version with vegetable broth and no pork - tasted surprisingly like a good restaurant dish. Really a great sauce! From Annie
User Reviews

Reviews for this section have been closed.

 5 out of 5
Spicy Szechuan Eggplant, Member Asianfoodfanatic

I had a recipe for this dish and lost it. I have now made this every month for about well, a few months, lol. I use two large eggplants though and triple the sauce mixture, adding extra cornstarch for thickening. I LOVE IT!

3 out of 3 people found this helpful.

See all 6 reviews

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