Spicy Szechuan Style Eggplant with Ground Pork
Indulge in the rich, bold flavors of Szechuan cuisine with this delectable Spicy Szechuan Style Eggplant recipe. This dish features tender chunks of small Japanese eggplant, perfectly complemented by stir-fried green onions and a hint of garlic. Optionally, ground pork and tofu enhance the heartiness, while a spicy chili bean sauce and aromatic sesame oil create a mouthwatering contrast. Perfect for sharing with family or friends, this versatile dish can be served over rice or alone as a savory vegetarian delight.
4
Servings
150
Calories
14
Ingredients
Ingredients
Eggplant
4 (small Japanese, cut into 2-inch chunks)
Tofu
1/2 cup (cut into 2-inch chunks (optional))
Green Onions
3 (chopped)
Garlic
3 cloves (minced)
Sesame Oil
1 teaspoon (for stir-frying)
Oil
1 teaspoon (for stir-frying)
Ground Pork
1/2 lb (optional)
Chili Bean Sauce
2 teaspoons (for flavor)
Soy Sauce
1 teaspoon (for seasoning)
Sugar
1 teaspoon (for balancing flavors)
Salt
1/2 teaspoon (to taste)
Rice Vinegar
1 teaspoon (for acidity)
Cornstarch
1 tablespoon (for thickening)
Water
1 tablespoon (to mix with cornstarch)
Instructions
1
Begin by cutting the eggplants in half lengthwise and then into 2-inch chunks. Heat oil in a deep-fryer or large pot to 350°F (175°C). Deep fry the eggplant chunks in batches until they are golden brown and tender. Remove and set them aside on paper towels to drain excess oil.
2
If using tofu, cut it into 2-inch chunks and lightly deep fry in the same oil until golden and crispy. Remove and set aside.
3
In a large wok or frying pan, heat the sesame oil and an additional teaspoon of oil over medium heat. Add the chopped green onions and minced garlic, stirring constantly until fragrant.
4
If incorporating ground pork, add it to the pan and cook until it is no longer pink and starts to brown.
5
In a small bowl, mix the chili bean sauce, soy sauce, sugar, salt, and rice vinegar to create a flavorful sauce. Pour this mixture into the pan to coat the pork and aromatics evenly.
6
Add the fried eggplant and tofu to the pan, gently tossing to combine all the ingredients and allow the flavors to meld.
7
In another bowl, mix the cornstarch with water to create a slurry. Pour this mixture into the pan, stirring until the sauce thickens to your desired consistency.
8
Remove from heat and serve hot, garnished with additional green onions if desired.
Nutrition Information
5.5
Fat
14
Carbs
8.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Szechuan Style Eggplant with Ground Pork?
It is a bold Szechuan dish featuring tender Japanese eggplant, green onions, and garlic, often enhanced with ground pork and tofu in a spicy chili bean sauce.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What kind of eggplant is best for this recipe?
Small Japanese eggplants are recommended for their tender texture.
How should the eggplant be prepared?
The eggplants should be cut in half lengthwise and then into 2-inch chunks before frying.
At what temperature should I fry the eggplant?
The eggplant should be deep-fried in oil heated to 350 degrees F (175 degrees C).
How do I know when the eggplant is cooked?
The eggplant chunks should be deep-fried until they are golden brown and tender.
Is tofu included in this eggplant dish?
Tofu is an optional ingredient that can be cut into 2-inch chunks and deep-fried until crispy.
What aromatics are used in the stir-fry?
The dish uses chopped green onions and minced garlic to create a fragrant base.
What is the primary spicy ingredient?
The heat comes from 2 teaspoons of spicy chili bean sauce.
What ingredients make up the sauce mixture?
The sauce consists of chili bean sauce, soy sauce, sugar, salt, and rice vinegar.
How do I thicken the sauce?
Mix one tablespoon of cornstarch with one tablespoon of water to create a slurry and stir it into the pan.
How many calories are in one serving?
Each serving contains approximately 150 calories.
How much protein is in this dish?
There are 8.5 grams of protein per serving.
What is the fat content per serving?
Each serving contains 5.5 grams of fat.
How many grams of carbohydrates are in a serving?
There are 14 grams of carbohydrates per serving.
How do I prepare the ground pork?
If using pork, add 1/2 lb to the pan and cook until it is no longer pink and begins to brown.
What oils are used for stir-frying?
The recipe uses one teaspoon of sesame oil and an additional teaspoon of oil for stir-frying the aromatics.
What should I do with the eggplant after frying?
Remove the eggplant chunks and set them aside on paper towels to drain excess oil.
How much soy sauce is required?
The recipe calls for one teaspoon of soy sauce for seasoning.
Is sugar used in this Szechuan dish?
Yes, one teaspoon of sugar is used to help balance the spicy and savory flavors.
What provides the acidity in the sauce?
One teaspoon of rice vinegar is added to provide a hint of acidity.
How many green onions are needed?
The recipe requires three green onions, which should be chopped.
How much garlic is used?
Three cloves of garlic are minced and used for the stir-fry.
Can this dish be served with rice?
Yes, it is versatile and can be served over rice or enjoyed as a standalone dish.
What is the recommended garnish?
The dish can be garnished with additional chopped green onions if desired.
How much tofu should I use?
The recipe suggests 1/2 cup of tofu, which is optional.
How much salt should I add?
The recipe calls for 1/2 teaspoon of salt, though you can adjust it to taste.
Can I make this dish vegetarian?
Yes, simply omit the optional ground pork to make it a savory vegetarian meal.
What type of cuisine is this dish?
This is an Asian cuisine dish specifically in the Szechuan style.
What is the final step before serving?
The final step is to stir in the cornstarch slurry until the sauce reaches your desired consistency and then remove from heat.