Roasted Eggplant With Sichuan Style Pork Recipes

SICHUAN PORK AND BRAISED EGGPLANT | MARION'S KITCHEN

Steps:

• Step 1.Toast the Sichuan peppercorns in a dry frying pan over medium heat for about a minute or until fragrant. Use a mortar and pestle or a spice grinder to grind to a fine powder. Set aside for later.
• Step 2.Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the garlic, ginger and chillies and stir-fry for half a minute. Add the pork and stir-fry for about 2 minutes. Then mix through the Sichuan peppercorn powder. Now add the soy sauce, vinegar, oyster sauce, sugar, chicken stock and Shaoxing wine. Combine and bring back to a simmer. Add the eggplant and toss to coat. Cover with a lid, turn the heat to medium and simmer for 30 minutes (be sure to check halfway through the cooking time to make sure there's adequate liquid in the pan. If the mix looks too dry, add a ¼ cup of water).
• Step 3.Remove the lid and stir through the corn flour mixture. Stir for a couple of seconds or until the sauce is thick and glossy. Sprinkle over the spring onion and serve.
• Notes: - Chinese Shaoxing cooking wine, Chinese black vinegar and Sichuan peppercorns can be found in the Asian section at some supermarkets or from an Asian grocer. Substitute white vinegar if Chinese black vinegar is not available.

ROASTED EGGPLANTS WITH GARLIC (蒜香烤茄子)

Steps:

• In a small bowl, mix oil with salt, light soy sauce and Chinese five spice powder.
• Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making several long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. This step helps the eggplants to absorb the oil and seasonings.
• Heat oven to 210 degree C. Then brush 1/2 of the oil mixture on the surface and then roast for 15 minutes. Take out and brush the remaining oil mixture. Continue roasting for another 15 minutes until the eggplants become soft and the edges are slightly curly.

SZECHUAN SPICY EGGPLANT

Steps:

• Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
• Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
• Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
• Serve over hot rice.

BRAISED EGGPLANT, PORK AND MUSHROOMS

Steps:

• Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
• Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.