Sichuan Braised Eggplant

amount preparation
Chilli/Red/Dried 3 cut, into small pieces
Eggplant
Garlic 3 - 5 cloves finely chopped
Ginger 4cm cubed grated
Oil/Peanut 80ml
Peppercorn/Sichuan 1 tablespoon
Pork/Mince 250g
Sauce/Soy 40ml
Stock/Chicken 125ml
Sugar/White 2 tablespoon
Vinegar/Chinese/Black 20ml
Wine/Shaoxing 62.5ml

Directions

  1. Preheat oven to 150C
  2. Toast Sichuan peppercorns in dry frying pan over medium heat for about a minute or until fragrant. Use mortar and pestle to grind to fine powder
  3. Heat 50ml oil, brush eggplant with remaining
  4. cook eggplant in batches, turning, until golden (3-5min). Remove eggplant
  5. Add garlic ginger, stir fry 1min
  6. add pork and stirfry for 2min
  7. mix sichuan peppercorn powder
  8. Add soy sauce, vinegar, oyster sauce, sugar, chicken stock, shaoxing wine.
  9. Combine and bring back to simmer
  10. Add eggplant back
  11. Braise covered for 45min to 1hr
  12. Remove cover and braise for another 45min to 1hr

References