Receta Spicy Szechuan Eggplant
There are a lot of Szechuan dishes, but there are the ones that are really popular as they do really stand out from the rest like the Mapo Tofu, Kung Pao Chicken and this dish Spicy Szechuan Eggplant. These dishes are known for their salty, sour with a hint of sweetness combined with tongue numbing sensation coming from the Szechuan Peppercorns. To be honest I don’t like eggplants and there are only several dishes I consume this vegetable, this is one, the Tortang Talong and the Eggplant Parmigiana and Pinakbet to name some. So if you are like me who does not like eggplants at all try this one out, the flavours in this recipe will be enough to make you like that vegetable.
Spicy Szechuan Eggplant
200g minced pork 4 pcs Asian eggplants, sliced 4 cloves garlic, minced 1 shallot, finely chopped 1 tsp ginger, minced 2 tbsp soy sauce 1 tbsp oyster sauce 4 tbsp Chinese cooking wine ½ cup chicken stock 1 tbsp chili-bean sauce
1 tbsp sugar ½ tsp Szechuan peppercorns, lightly toasted and pounded using mortar and pestle 1 tsp cayenne pepper 2 tsp cornstarch 1 tsp sesame oil salt oil
Prepare a really hot wok then add oil. Once oil is near its smoking point add pork and stir fry for 2 minutes. Remove from wok then set aside. Sauté garlic, shallots and ginger. Add eggplants and continuously stir fry for 1 minute in high heat. Combine together cooking wine, chicken stock, soy sauce, oyster sauce, chilli bean sauce, sugar, Szechuan peppercorns, cayenne pepper and cornstarch, mix well until free of lumps. Pour into the wok and bring to a boil. Add the pork back and sesame oil then cook until eggplants are tender. Season with salt if needed then serve with freshly steamed rice. 3.2.2807
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