Bought eggplants and minced pork on sale. Then I bumped into a friend at the shopping center; we had lunch at a Sichuan restaurant. They sell bottles of Sichuan chili oil paste. I love spicy food; I bought one bottle to try. The Sichuan chili oil paste is really spicy to my liking and taste buds.

“Eggplant is a low-calorie, high-fiber vegetable that supports heart health, aids digestion, and assists with weight management. It contains antioxidants that benefit brain health, minerals for strong bones, and may protect against certain cancers. Its fiber helps lower cholesterol and blood sugar levels, while antioxidants in the skin can help lower blood pressure and protect eye cells. Additionally, it may improve memory and is suitable for a diabetes-friendly diet.”

“Minced pork is a versatile, high-protein ingredient that supports muscle growth, weight management, and is rich in essential vitamins (B6, B12) and minerals (zinc, iron). A 100g serving offers about 25g of protein and helps keep you feeling full. It also contains B vitamins vital for energy and nerve function, while its nutrients promote immune health and mental performance, making it suitable for various dishes like meatballs and burgers.”

“Sichuan chili oil is a key ingredient in Sichuan cuisine, known for its bold aroma and balanced heat from spices like Sichuan peppercorns. It offers potential health benefits due to capsaicin, which may enhance metabolism, lower blood pressure, and improve cardiovascular health when made with healthy fats, although it should be consumed in moderation due to its calorie content.”

Today, I am very happy, got my spicy meal that is awesome to my liking, and delicious. Let’s cook!!!

Ingredients

2 medium eggplants, cut into bite size
120 g minced pork
2 Tbs minced garlic
2 Tbs Sichuan chili oil paste
2 Tbs sugar
1 Tbs minced ginger
1 Tbs light soy sauce
1 1/2 Tsp honey
1 Tsp mature black vinegar
1 Tsp dark soy sauce
1 Tsp sesame oil
1 Tsp cornflour
1/2 Tsp Shao Xing Chinese cooking wine
1/2-3/4 c vegetable stock
oil
salt
pepper

Method

Wash and dry the eggplants. Trim off the stems and cut the eggplants into bite size. Arrange the pieces in a single layer on a baking sheet. Sprinkle generously with salt, making sure to coat both sides. Let the salted eggplant sit for at least 30 minutes. You will see moisture (sweat) bead on the surface. Rinse the eggplant pieces under cold water to wash off the excess salt. Pat them thoroughly dry with paper towels. The eggplant is now ready to be cooked.

Meantime, in a metal bowl, add minced pork, with Shao Xing Chinese cooking wine, 1/2 Tsp pepper, 1/4 Tsp salt, sesame oil and 2 Tsp vegetable stock. Marinate for 15-20 minutes. Then mix cornflour and light soy in a jug until lump free. Now add dark soy sauce, honey, sugar, mature black vinegar, and 1/2 c vegetable stock first; mix to combine. Set aside.

Heat 3 Tbs oil in a saucepan on high heat until hot. Add eggplants cook for 5 minutes, stirring and turning gently a few times, until eggplants are soft all the way through and a bit browned on the surface. Transfer eggplants out to a paper towel plate.

Using the oil from saucepan, if needed add 1-2 more Tbs oil. When 30 minutes up, add marinated minced pork and cook for 1–2 minutes, breaking it up as you go, until you no longer see pink. Then add garlic, and ginger, cook for 30 seconds. Next add Sichuan oil paste. Cook for 1 minute.

Stir the sauce in the jug to dissolve settled cornflour. Add eggplant pieces and half the sauce first, toss gently until the sauce starts thickening for about 30 to 45 seconds. Now add the remaining sauce, toss gently for a further 45 seconds until it thickens. I like mine with a bit more sauce, so I added a bit more vegetable stock. You don’t have to if you don’t want to. Switch off the hob. Spoon onto a serving plate and serve with rice. Enjoy with a glass of white wine!!!

https://helenscchin.com/2022/11/23/eggplant-minced-pork-spicy-sauce/

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