Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant
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RecipeTin Eats · by Nagi★ 5.0 (31)

Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant

NUTRITION · PER SERVING30M COOK
CAL 41%·PRO 21%
CARBS 59G29% OF CAL
4G FIBER0G ADDED0G INTRINSIC43G OTHER12G TOTAL SUGAR
FAT 62G69% OF CAL
10G SAT52G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Sichuan eggplant and minced pork in a savory-spicy sauce with pickled chili and broad bean paste. Authentic and flavorful, a classic regional Chinese dish.

mainchinesestir fryporkdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup vegetable oil (, or canola, sunflower oil (Note 1 for no-fry version))
  • 1 large eggplant or 2 medium/small ((450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6"), skin on (Note 2))
  • 100g / 3.5 oz pork mince / ground pork ((Note 3))
  • 1 tbsp ginger (, finely minced)
  • 1 1/2 tbsp garlic (, finely minced)
  • 1 green onion (, finely sliced, white & pale green part (for cooking) separated from the green part (garnish))
  • 1 tsp pickled red chilli (, or any pickled spicy peppers (Note 4))
  • 1 tbsp broad bean sauce (, we use Pixian doubanjiang, the spicy Sichuan version(Note 5))
  • 1 1/2 tsp cornflour / cornstarch
  • 1 tbsp light soy sauce ((Note 7))
  • 1/2 tsp dark soy sauce ((Note 7))
  • 1 1/2 tbsp sugar
  • 1 tsp honey
  • 3 1/2 tsp black vinegar ((Note 8))
  • 1/2 cup water
  • White rice
PREP
10M
SODIUM
309MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.