here are a lot of Szechuan dishes, but there are the ones that is really popular as they stand out like the Mapo Tofu, Kung Pao Chicken and this dish “Szechuan Pork and Eggplant”. These dishes are known for their salty, sour with a hint of sweetness combined with tongue numbing sensation coming from the Szechuan Peppercorns. To be honest I don’t like eggplants and there are only 3 dishes I consume this vegetable, this is one, another one would be the Tortang Talong and the Eggplant Parmigiana. So if you are like me who does not like eggplants at all try this one out, the flavours in this recipe will be enough to make you like that vegetable.
400g pork tenderloins, thinly sliced
4 pcs eggplants (the long slim ones), sliced
4 cloves garlic, minced
1 shallot, finely chopped
1 tsp ginger, minced
3 tbsp soy sauce
1/4 cup Chinese cooking wine
1/2 cup pork stock
1 tbsp chili-bean sauce
1 tsp cayenne pepper
1 tsp salt
1 tbsp sugar
1 tbsp cornstarch
1 tbsp cornstarch, dissolved in 3 tbsp water
1 tsp sesame oil
2 tbsp sesame seeds, toasted
2 stalks spring onions, chopped
- In a bowl marinate pork pieces for 30 minutes in 1 tbsp cornstarch and salt.
- Prepare a really hot wok then add oil. Once oil is near its smoking point add pork and stir fry for 2 minutes. Remove from wok then set aside.
- Now sauté garlic, shallots and ginger.
- Add eggplants and continuously stir fry for 1 minute in high heat.
- Add cooking wine, pork stock, soy sauce, chilli bean sauce, sugar, cayenne pepper and dissolved cornstarch. Bring to a boil, cover until eggplants are cooked.
- Finally add the pork and sesame oil. Top it with toasted sesame seeds and spring onions. Serve hot with rice.