Spicy & Savory Sichuan Eggplant Stir-Fry
Sichuan-style Stir-Fried Eggplant with Doubanjiang Recipe
Discover the vibrant flavors of China’s Sichuan region with this ‘Sichuan-Style Stir-Fried Eggplant’ recipe! Doubanjiang, a fermented bean paste, is similar to Korean doenjang but boasts a unique profile of beans and spices. While often used in Mapo Tofu, today we’re swapping tofu for tender eggplant, creating a delightful dish. Perfect as a side dish for rice or a flavorful accompaniment to drinks!
Main Ingredients (Measurements: Tbsp = Tablespoon)- 3 medium eggplants
- 300g minced pork
- 1/2 onion
- 2 stalks scallions (or a bit of green onion)
- 1 Tbsp chili powder
- 1 Tbsp cooking oil
Seasoning Ingredients- 2 Tbsp Doubanjiang (fermented chili bean paste)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp sugar
- 2 Tbsp Doubanjiang (fermented chili bean paste)
- 2 Tbsp soy sauce
- 1 Tbsp minced garlic
- 2 Tbsp cooking wine (Mirin or Cheongju)
- 1 Tbsp sugar
Cooking Instructions
Step 1
Wash the eggplants thoroughly under running water and trim off the ends. Cut each eggplant in half lengthwise, then slice them into approximately 6cm lengths, dividing each half into 2-3 pieces suitable for stir-frying.
Step 2
Peel the onion and chop it into bite-sized pieces. Cutting it into pieces similar in size to the eggplant, or slightly smaller, will create a more harmonious texture when stir-fried.
Step 3
Finely chop the scallions for garnish. If you don’t have scallions, the white parts of green onions can be used as a substitute.
Step 4
Heat 1 tablespoon of cooking oil in a pan over **low heat**. Add 1 tablespoon of chili powder and stir-fry quickly to create fragrant chili oil. Chili powder burns easily, so keep the heat low and stir constantly. Once the chili oil starts to bubble, proceed to the next step.
Step 5
Once the chili oil is fragrant, add 1 tablespoon of minced garlic and continue to stir-fry over **low heat**. When the aroma of garlic becomes noticeable, prepare to add the pork.
Step 6
Now, add the minced pork to the pan and stir-fry. To effectively remove any porky smell, add 2 tablespoons of cooking wine along with the pork and continue to stir-fry. Break up any clumps of pork as you cook.
Step 7
As the pork starts to cook, add 2 tablespoons of soy sauce for added umami.
Step 8
Add 2 tablespoons of Doubanjiang, a signature Chinese fermented bean paste, and 1 tablespoon of sugar to enhance the flavors. Stir-fry these ingredients with the pork until well combined. The pork should be fully cooked by this point.
Step 9
Add the chopped onion to the pan and stir-fry. Cooking the onion until it becomes translucent will bring out its natural sweetness.
Step 10
Finally, add the prepared eggplant pieces to the pan and stir-fry over **medium heat** until tender. Gently stir to avoid mashing the eggplant. The dish is ready when the eggplant is cooked through. Transfer the stir-fried eggplant to a serving plate and garnish with the chopped scallions. Your delicious Sichuan-style Stir-Fried Eggplant is complete!
