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Marion's Sichuan eggplant and pork
Marion's Sichuan eggplant and pork
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Marion Grasby's sizzling Chinese stir-fry ignites taste buds.
Ingredients:
  • 1 large (about 500g) eggplant
  • 3 dried whole red chillies
  • 2 tsp Sichuan peppercorns
  • 5.00 gm cornflour
  • 60ml (1/4 cup) shaoxing wine
  • 125ml (1/2 cup) Chicken stock
  • 42.00 gm light soy sauce
  • 20.00 ml Chinese black vinegar
  • 24.40 gm oyster sauce
  • 9.00 gm white sugar
  • 36.80 gm vegetable oil
  • 3 garlic cloves, finely chopped
  • 300g pork mince
  • 1/2 tsp dried chilli flakes (optional)
  • 125.00 ml thinly sliced green shallots
Instructions:
  • Cut the eggplant lengthwise with a sharp knife. Then, slice each half into 3 long strips. Diagonally cut each strip in half to create thick, chunky batons that are about 5cm long.
  • Steam the eggplant, covered, in a bamboo steamer over gently simmering water for 15-20 minutes or until tender when tested with a skewer. Let it cool down before using.
  • Soak the whole chillies in hot water for 15 minutes until softened. Drain, let cool, squeeze out excess water, and cut into 2cm-long pieces.
  • Toast the Sichuan peppercorns in a dry frying pan over medium-high heat, stirring constantly, for about 1 minute or until fragrant. Grind them into a fine powder using a mortar and pestle.
  • Whisk cornflour and Shaoxing wine until smooth. Stir in chicken stock, soy sauce, Chinese black vinegar, oyster sauce, and sugar until well combined.
  • In a sizzling hot wok, quickly stir-fry garlic and sliced chili for 30 seconds, then toss in the pork for 3 minutes. Next, add eggplant, cornflour mixture, and peppercorns, and let it simmer for 1 minute. For extra heat, add chili, then finish off with a sprinkle of shallots on top.

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