Szechuan Eggplant

It was really Kylie Kwong who introduced me to szechuan/szechwan/sichuan cuisine through her television show. Well, it was really just one episode. I’m not sure how long ago that was, but it was before I saw her as a guest judge on Masterchef Australia.

Anyway, szechuan cuisine is know for simple dishes emboldened by adding chilies, garlic and other flavors that are a trademark of Chinese cuisine (thank you Wiki). The fact that Chinese condiments are readily available in groceries makes discovering this form of cuisine pretty straightforward. Where I come from, of all the different Asian techniques and flavors, Chinese is the most pervasive (hello there Chowking).

Kylie also made this during one of the Masterclass episodes in season 2. At that time I really didn’t have enough inspiration to make it. Then a few days ago, I saw an easy how-to video for the dish (from a newspaper website), and it looked delicious and easy enough to make. I think it was also during that time that I had tortang talong (eggplant omelet); something that I really enjoy eating but have yet to make.

So it seems the forces of nature have spoken.

With an appetite whet, I said to myself “Ok grasshopper, the time has come” *cue the gongs.

Szechuan Eggplant (serves 6 – 8 )

  • 6 medium sized eggplants, sliced crosswise in half then sliced lengthwise into fat sticks.
  • ¼ kg ground pork
  • Half a garlic head, minced
  • One 1 inch piece ginger, sliced
  • 1 tbsp cornstarch dissolved in ¼ cup water

Marinade:

  • 2 tbsp soy sauce
  • Freshly cracked pepper
  • Sauce:
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • 3 tbsp chilli garlic paste (Lee Kum Kee)
  • 2 tbsp soy sauce
  • Optional: 1 tbsp rice wine
  1. In a bowl, combine the ingredients for the marinade and add the pork. Let stand in the refrigerator for at least 10 minutes.
  2. Meanwhile, in a bowl combine the ingredients for the sauce.
  3. In a wok (big enough to hold the eggplants) heat enough sesame oil to coat the bottom of the pan. Add the ground pork mixture and cook until fat renders and meat is lightly browned.
  4. When cooked, remove from pan. Using the same pan and the oil, over medium heat, add the garlic and ginger and toast until fragrant.
  5.  Add the eggplants and stir – fry to cook until tender. About 3 – 5 minutes.
  6. Add the sauce, the pork and mix well. Add the cornstarch slurry and cook until thickened and eggplants are tender. Serve warm and enjoy!

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11 thoughts on “Szechuan Eggplant

  1. Eating this right now!! Sooo good! And it was easy to make. I’m always apprehensive about cooking Chinese food because of the number of sauces and ingredients but this was a breeze.

    One small note – you forgot in your instructions to say to add the pork back in.

  2. nice! as far as we’re concerned, szechuan is the only was to go w/ Chinese cooking (see Fuchsia Dunlop’s stuff)-hot w/ out that standard brown sauce stuff. Anyway looks great-will make!

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