Szechuan Spicy Eggplant Stir-Fry with Pork
Indulge in the rich, bold flavors of Szechuan cuisine with this Spicy Eggplant Stir-Fry featuring tender pork. Combining the smokiness of garlic and ginger with the heat from chili bean sauce, this dish showcases succulent, stir-fried eggplants that absorb all the delicious sauce. Perfect for a cozy lunch or satisfying snack, this recipe brings the tastes of your favorite Chinese restaurant right into your kitchen, allowing you to enjoy a homemade meal that’s both flavorful and fulfilling. Serve it over a bed of fluffy rice for the ultimate experience.
4
Servings
N/A
Calories
10
Ingredients
Ingredients
ground pork
3 ounces (minced)
eggplants
5 ounces (sliced into bite-sized pieces)
leeks or scallions
1 stalk (chopped)
garlic
1 tablespoon (chopped)
ginger
1 tablespoon (chopped)
oil
1 tablespoon (for sautéing)
chili bean sauce
1 1/2 tablespoons (mixed into a sauce)
cornstarch
1 teaspoon (mixed with water to create a thickener)
sugar
1/2 teaspoon (for flavor balance)
water
6 tablespoons (for sauce adjustment)
Instructions
1
Begin by preparing the eggplants. You can either blanch them in boiling water for about 2-3 minutes or deep-fry them until golden brown. Drain and set aside.
2
In a bowl, mix together the chili bean sauce, cornstarch, sugar, and water to create a sauce. Set this mixture aside.
3
In a large pan or wok, heat 1 tablespoon of oil over medium heat. Add the chopped garlic and ginger, and sauté until fragrant, about 30 seconds.
4
Add the ground pork to the pan, breaking it apart with a spoon and stir-frying until it's fully cooked and no longer pink, about 4-5 minutes.
5
Once the pork is cooked, add the blanched or fried eggplants and chopped leeks or scallions to the pan. Pour the sauce mixture over the ingredients and stir well.
6
Bring the dish to a boil, allowing the sauce to thicken slightly and coat the eggplants and pork. Cook for an additional 2-3 minutes, stirring occasionally.
7
Remove from heat and serve hot over steamed rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Szechuan Spicy Eggplant Stir-Fry with Pork?
It is a bold and flavorful Chinese dish featuring tender ground pork and succulent eggplants tossed in a spicy sauce made with garlic, ginger, and chili bean sauce.
What are the primary ingredients in this recipe?
The main ingredients include ground pork, eggplants, leeks or scallions, garlic, ginger, oil, chili bean sauce, cornstarch, sugar, and water.
How should I prepare the eggplant for this stir-fry?
Slice the eggplants into bite-sized pieces and either blanch them in boiling water for 2-3 minutes or deep-fry them until golden brown before stir-frying.
What meat is used in this eggplant dish?
This recipe uses 3 ounces of minced ground pork.
Is this Szechuan eggplant recipe spicy?
Yes, the dish is spicy due to the inclusion of 1.5 tablespoons of chili bean sauce, which is a staple of Szechuan cuisine.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What aromatics are used to flavor the stir-fry?
The dish uses 1 tablespoon each of chopped garlic and chopped ginger to provide a fragrant base.
How do I make the sauce for the stir-fry?
The sauce is made by mixing chili bean sauce, cornstarch, sugar, and 6 tablespoons of water in a bowl.
How long should I sauté the garlic and ginger?
Sauté the chopped garlic and ginger in oil for about 30 seconds until they become fragrant.
How long does it take to cook the ground pork?
The ground pork should be cooked for approximately 4-5 minutes until it is fully cooked and no longer pink.
When should I add the eggplants to the pan?
Add the blanched or fried eggplants to the pan after the pork is fully cooked, along with the chopped leeks or scallions.
What is the purpose of cornstarch in this recipe?
Cornstarch is used as a thickener for the sauce, helping it coat the pork and eggplants evenly.
How much sugar is needed for the sauce?
The recipe calls for 1/2 teaspoon of sugar to help balance the spicy and savory flavors.
What type of pan is best for this recipe?
A large pan or a wok is recommended for stir-frying the ingredients over medium heat.
What is the final step in cooking the dish?
After adding the sauce, bring the dish to a boil and cook for an additional 2-3 minutes until the sauce thickens.
What should I serve with Szechuan Spicy Eggplant?
It is best served hot over a bed of fluffy steamed rice.
Can I use scallions instead of leeks?
Yes, the recipe allows for the use of either 1 stalk of leeks or scallions, depending on your preference.
What is the total number of ingredients used?
There are a total of 10 ingredients listed for this stir-fry recipe.
How much eggplant is required?
The recipe uses 5 ounces of eggplants sliced into bite-sized pieces.
How much oil is needed for the initial sauté?
Heat 1 tablespoon of oil in the pan before adding the aromatics.
Is this recipe considered easy to make?
Yes, it is tagged as an easy, homemade recipe suitable for lunch or snacks.
What category does this recipe fall under?
This dish is categorized under Lunch/Snacks.
Do I need to mix the cornstarch with water separately?
The cornstarch is mixed directly into the sauce bowl along with water, sugar, and chili bean sauce before cooking.
How long do I boil the dish once the sauce is added?
Bring it to a boil and cook for 2 to 3 minutes, stirring occasionally, until the sauce coats everything.
What flavor profile should I expect?
Expect a rich, bold flavor profile featuring heat from the chili, smokiness from garlic and ginger, and a touch of sweetness.
Is there a vegetarian version of this recipe?
While this specific recipe uses pork, the pork could potentially be omitted or replaced with tofu for a vegetarian version.
Does the recipe provide nutritional information?
The provided data does not include specific values for calories, fat, or carbohydrates.
What tags are associated with this dish?
Tags include Szechuan cuisine, spicy eggplant, pork stir-fry, Chinese food, easy recipe, homemade, lunch, and snacks.
Can the eggplants be deep-fried?
Yes, deep-frying the eggplants until golden brown is an alternative preparation method to blanching.
How much water is added for the sauce adjustment?
The recipe calls for 6 tablespoons of water to be mixed into the sauce.