From RecipeTin Eats
Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant
- Time
- 30 min
- Makes
- 4
- Ingredients
- 16
10 things you may not have.
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Ingredients
- 1 cup vegetable oil (, or canola, sunflower oil (Note 1 for no-fry version))
- 1 large eggplant or 2 medium/small ((450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6"), skin on (Note 2))
- 100g / 3.5 oz pork mince / ground pork ((Note 3))
- 1 tbsp ginger (, finely minced)
- 1 1/2 tbsp garlic (, finely minced)
- 1 green onion (, finely sliced, white & pale green part (for cooking) separated from the green part (garnish))
- 1 tsp pickled red chilli (, or any pickled spicy peppers (Note 4))
- 1 tbsp broad bean sauce (, we use Pixian doubanjiang, the spicy Sichuan version(Note 5))
- 1 1/2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce ((Note 7))
- 1/2 tsp dark soy sauce ((Note 7))
- 1 1/2 tbsp sugar
- 1 tsp honey
- 3 1/2 tsp black vinegar ((Note 8))
- 1/2 cup water
- White rice
Nutrition · per serving
- Calories
- 383 kcal
- Fat
- 34 g
- Fiber
- 4 g
- Sugar
- 11 g
- Sodium
- 521 mg
- Protein
- 6 g
- Trans fat
- 0.1 g
- Cholesterol
- 18 mg
- Carbohydrate
- 16 g
- Saturated fat
- 4 g
- Unsaturated fat
- 28 g
As published by RecipeTin Eats.
The method
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