SICHUAN EGGPLANT

Sichuan Eggplant image

Number Of Ingredients 16

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Ingredients

1 pound Eggplant (cut into 3 inch sticks)
3 tablespoons Sauce: Chiankiang vinegar
1 tablespoon Sauce: Light Soy Sauce
1 tablespoon Sauce: Dark Soy Sauce
1 tablespoon Sauce: Dry Sherry
1 tablespoon Sauce: Doubianjiang
2 tablespoons Sauce: Sugar
1/2 cup Sauce: Chicken Stock
1 tablespoon Sauce: Cornstarch
1/2 cup Peanut Oil
2 teaspoons Sichuan Peppercorns
4 pieces Green Onion (chopped)
3 tablespoons Garlic (minced)
1 tablespoon Ginger (minced)
1/2 pound Ground Pork
8 pieces Korean dried chili peppers

Steps:

Place cut eggplant in large bowl
Cover eggplant with water and 1 teaspoon salt
Drain and pat dry after 15 minutes
Mix together sauce ingredients in a bowl and set aside
Coat eggplant with cornstarch
Add oil to pan at medium heat
Spread eggplant in pan and fry until soft and charred (5-7 minutes)
Move eggplant to a plate
Cook pork in pan until browned
Add green onion, garlic, ginger, and dried chili peppers to pork
Add sauce to pan
Adjust taste with more salt or sugar
Add eggplant and mix
Serve over rice

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