Marion Grasby gets a little hot under the collar with this cracking Chinese stir-fry.
The ingredient of Marions Sichuan eggplant and pork
- 1 large (about 500g) eggplant
- 3 dried whole red chillies
- 2 teaspoons Sichuan peppercorns
- 2 teaspoons cornflour
- 60ml (1/4 cup) shaoxing wine
- 125ml (1/2 cup) Chicken stock
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon oyster sauce
- 2 teaspoons white sugar
- 2 tablespoons vegetable oil
- 3 garlic cloves, finely chopped
- 300g pork mince
- 1/2 teaspoon dried chilli flakes (optional)
- 1/2 cup thinly sliced green shallots
The instruction how to make Marions Sichuan eggplant and pork
- Use a sharp knife to halve eggplant lengthways. Cut each half into 3 long strips. Cut each strip in half diagonally to form thick, chunky batons about 5cm long.
- Steam eggplant, covered, in a bamboo steamer set over a wok or saucepan of simmering water for 15-20 minutes or until just tender when tested with a skewer. Set aside.
- Meanwhile, soak the whole chillies in hot water for 15 minutes or until softened. Drain. Set aside to cool. Squeeze out excess water. Cut into 2cm-long pieces.
- Cook Sichuan peppercorns in a dry frying pan over medium-high heat, stirring, for 1 minute or until aromatic. Transfer to a mortar and use a pestle to grind to a fine powder.
- Whisk cornflour and shaoxing wine in a bowl until smooth and combined. Whisk in the chicken stock, soy sauce, Chinese black vinegar, oyster sauce and sugar until combined.
- Heat oil in a wok over high heat. Stir-fry garlic and sliced chilli for 30 seconds. Add pork. Stir-fry for 3 minutes. Add eggplant, cornflour mixture and peppercorns. Simmer for 1u00a0minute. Add chilli, if using. Top with shallot.
Nutritions of Marions Sichuan eggplant and porkfatContent: