Chinese eggplant with minced pork and fermented soybean paste (taucu) along with the strong kick of spiciness from dried red chillies is a dish that you will never go wrong with in a meal. Who would have expected that with only a few simple ingredients I could whip up such an appetising dish? Spicy eggplant is commonly served in authentic Sichuan cuisine, which I used to savour back in the days when I was working in Singapore. However, the amount of oil used in deep-frying the eggplants could really make me feel guilty and think twice before eating them.
Lately, I’ve been craving so badly for this Sichuan dish and instead of deep-frying the eggplants, I chose to stir-fry them instead. Surprisingly, its taste turned out to be better than I expected especially when it was cooked together with the spicy, fresh Bentong ginger and minced pork. This dish is definitely one of my dishes that hubby and I fell in love with. You can also substitute ground chicken for minced pork, or you can omit the meat altogether. The only feedback hubby gave was that it’d be better if it was spicier. Will surely improve on it the next time and I may even consider using the Spicy Bean Paste aka la doubanjiang (辣豆瓣酱).
Spicy Eggplant with Minced Pork Recipe
Serves: 2- 3 pax / Prep Time: 10 mins / Cook Time: 10 mins / Level of Difficulty: Simple
- 2 long Chinese eggplants (cut into equal sliced pieces)
- 200g ground pork
- 1 thumb size Bentong ginger (julienne)
- 5 cloves garlic (finely minced)
- 3 scallions (cut into 2-inch lengths)
- 5 dried red chillies
- Canola oil
- 2 tsp. fermented soybean paste (taucu)
- 2 tsp. sesame oil
- 2 tsp. fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. rice wine
- 2 tsp. sugar
1. Mix the sauce ingredients into a small bowl and set aside.
2. Heat wok over a high heat until hot. Add two tablespoons of Canola oil and swirl to coat. Add eggplants and stir-fry them until soft and golden brown on all sides. Transfer the eggplants out and set it aside in a plate.
3. Set the heat to medium high and add 2 tablespoons of oil into the wok. Add the minced pork and break any lumps with wooden spatula into small pieces. Stir-fry them until it is fully cooked.
4. After the pork is fully cooked, add in the ginger and do a quick stir for about a minute.
5. Add in the dried red chillies and minced garlic. Stir-fry for another minute until fragrant.
6. Return eggplants to the wok along with the sauce ingredients. Stir frequently for another 2 minutes until it is well-mixed. Toss in the fresh scallions and do a quick stir for another 10 seconds.
7. Serve immediately with hot steamed rice.
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