Sichuan-Style Braised Eggplant

Ingredients

  • 3-4 Chinese or Japanese eggplants (1 1/2 pounds total)
  • 1/4 cup Shaoxing wine or dry sherry
  • 2 teaspoons cornstarch
  • 3/4 cup low-sodium chicken broth or chicken/ham broth
  • 1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)
  • 3 tablespoons soy sauce
  • 2 tablespoons black vinegar (or 1 tablespoon sherry vinegar and 2 tablespoons cider vinegar)
  • 1 tablespoon sugar
  • 2 tablespoons ginger, finely chopped
  • 3 cloves garlic, finely chopped (about 2 tablespoons)
  • 4 scallions, whites and light green parts finely chopped, greens sliced
  • 2 small hot green chilies (preferably Chinese, but Serrano or Jalapeo will do fine), seeds and ribs removed, finely chopped
  • 3 tablespoons peanut or canola oil
  • 4 ounces ground pork

Description

Serious Eats Favicon Serious Eats
View Full Recipe



MS Found Country:US image description
Back to top