How To Cook A Chinese Eggplant Recipe That Makes Your Tongue Go Numb! | Sichuan Peppercorns

minced pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat and calories, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be a cheaper alternative.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with fewer calories, while hot sauce can be more economical.

black bean sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso adds umami flavor while being lower in sodium, and soy sauce is a cost-effective substitute.

Roast Sichuan peppercorns in a pan over low to medium heat and crush into a powder with a mortar and pestle.

Add yellow bean paste into a bowl and mix with crushed peppercorns, chili sauce, and sesame oil until homogeneous.

Cut the ends off the eggplants, quarter them, and cut into small cubes.

Dice spring onions into small pieces and set aside for garnish.

Peel and crush garlic, then dice into small pieces.

Blanch the eggplants in boiling water for about 3 minutes, then set aside.

Add 1 tablespoon of vegetable oil to a medium heat and add minced pork; cook until no longer pink, then set aside.

Wipe the pan dry with a kitchen towel to remove moisture.

Add 2 tablespoons of vegetable oil to the pan and fry the garlic until just starting to turn brown.

Add the prepared bean paste to the pan and fry for about a minute to release flavors.

Add the cooked minced pork back to the pan and cook for another minute.

Add the blanched eggplant and stir to coat well with the bean paste; fry for about 3-4 minutes until well cooked.

Remove from heat and empty onto a plate, garnish with spring onions.

Cooking Techniques

Equipment Needed

Spice Level: