Freitag, 17. Mai 2024
Yu Xiang Eggplant / Sichuan Eggplant Stir Fry
sweis, 13:35h
- 1kg eggplant , cut to bite-sized pieces
- 2 teaspoon salt
- 5 teaspoons cornstarch (to coat the eggplant)
Sauce
- 5 tablespoons rice vinegar
- 8 ablespoons light soy sauce
- 3 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoons sugar
- 250ml vegetable stock
- 4 teaspoons cornstarch
Cook
- 3 tablespoons vegetable oil
- 400 g veggie ground meat
- 4 green onions , sliced
- 6 cloves garlic , minced
- 3 tablespoon ginger , minced
- 15 - 20dried Chinese chili peppers
- 5 teaspoons doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn
(1) Place eggplant in a large bowl and add water to cover. Add salt, mix well. Place a plate on top so the eggplant pieces are submerged in the water. Let sit for 10 to 15 minutes while preparing the other ingredients. Once done, drain and pat dry with paper towels.
(2) Add all the sauce ingredients into a bowl. Stir to mix well.
(3) Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated.
(4) Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. Transfer to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
(5) Add the remaining 1 tablespoon of oil and the veggie ground meat.
(6) Add green onion, garlic, ginger and chili pepper. Stir a few times to release fragrance.
(7) Add the doubanjiang and Sichuan peppercorns. Stir and cook until the pork is evenly coated.
(8) Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well. Serve hot as a main dish or side dish.
- 2 teaspoon salt
- 5 teaspoons cornstarch (to coat the eggplant)
Sauce
- 5 tablespoons rice vinegar
- 8 ablespoons light soy sauce
- 3 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoons sugar
- 250ml vegetable stock
- 4 teaspoons cornstarch
Cook
- 3 tablespoons vegetable oil
- 400 g veggie ground meat
- 4 green onions , sliced
- 6 cloves garlic , minced
- 3 tablespoon ginger , minced
- 15 - 20dried Chinese chili peppers
- 5 teaspoons doubanjiang
- 1/2 teaspoon ground Sichuan peppercorn
(1) Place eggplant in a large bowl and add water to cover. Add salt, mix well. Place a plate on top so the eggplant pieces are submerged in the water. Let sit for 10 to 15 minutes while preparing the other ingredients. Once done, drain and pat dry with paper towels.
(2) Add all the sauce ingredients into a bowl. Stir to mix well.
(3) Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated.
(4) Add 2 tablespoons of the oil to a large skillet and heat over medium-high heat until hot. Spread eggplant across the bottom of the skillet without overlapping. Cook the eggplant, stirring occasionally, until the edge of the eggplant is lightly charred and the texture just starts to soften, 5 minutes or so. Transfer to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
(5) Add the remaining 1 tablespoon of oil and the veggie ground meat.
(6) Add green onion, garlic, ginger and chili pepper. Stir a few times to release fragrance.
(7) Add the doubanjiang and Sichuan peppercorns. Stir and cook until the pork is evenly coated.
(8) Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well. Serve hot as a main dish or side dish.
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