Chinese Szechuan Stir-Fried Eggplant in a Spicy Garlic Sauce is seriously the most amazing side dish to go along with white rice ever. We landed in Hong Kong around 7 am, early in the morning. Add the chili-bean sauce, garlic, ginger and salt and cook over high heat until fragrant, about 20 seconds. This spicy Szechuan eggplant with ground pork is an amazing dish that I tasted for the very first time in Hong Kong a couple of years ago. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Besides Sichuan eggplant, there is the famous Yu Xiang Rou Si(鱼香肉丝 or fish-fragrant shredded pork). Push the pork up to the sides of the wok. Return the pan to high heat and add the remaining 2 Tbs. oil. Hong Kong. Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide. In a wok, heat the vegetable oil until smoking. Add in the cooked pork mixture and combine. Some menu may refer this dish to Eggplants in Chinese hot garlic sauce. Throughout the years, whenever I took a foreign friend or colleague to a Sichuan restaurant in Beijing, this stir fry was always one of the most popular dishes on the table. Add the eggplant slices and the chili paste. Add the eggplant and stir-fry until it begins to soften, about 3 minutes and the skin is lightly charred. Using a slotted spoon, transfer the pork to a plate. Braise the pork and eggplant In a large bowl, stir together the water, soy sauce, wine, brown sugar, five-spice powder and cornstarch. I get so grumpy when I am jet lagged. And the hubs just knows what to do about it. Serve hot. Cook for a few more minutes and stir in the sesame oil. Stir in the broth/cornstarch mix (making sure the cornstarch is evenly mixed in), and remove from heat once the broth thicken and is a shiny glaze. The eggplant is sweet, tender, and so flavorful cooked in a soy sauce oil that is flavored with ginger, garlic, and red Thai peppers. Sichuan eggplant stir fry, or yú xiāng eggplant (鱼香茄子), is one of those under-appreciated real-deal Sichuan dishes that deserves more attention. 2. Some menu may refer this dish to Eggplants in Chinese hot garlic sauce. Add the eggplant and sauté until lightly browned and just beginning to soften, about 5 minutes.

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