Marions Sichuan eggplant and pork

Marions Sichuan eggplant and pork


Marion Grasby gets a little hot under the collar with this cracking Chinese stir-fry.

The ingredient of Marions Sichuan eggplant and pork

  1. 1 large (about 500g) eggplant
  2. 3 dried whole red chillies
  3. 2 teaspoons Sichuan peppercorns
  4. 2 teaspoons cornflour
  5. 60ml (1/4 cup) shaoxing wine
  6. 125ml (1/2 cup) Chicken stock
  7. 2 tablespoons light soy sauce
  8. 1 tablespoon Chinese black vinegar
  9. 1 tablespoon oyster sauce
  10. 2 teaspoons white sugar
  11. 2 tablespoons vegetable oil
  12. 3 garlic cloves, finely chopped
  13. 300g pork mince
  14. 1/2 teaspoon dried chilli flakes (optional)
  15. 1/2 cup thinly sliced green shallots

The instruction how to make Marions Sichuan eggplant and pork

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 pork


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