CHINESE EGGPLANT AND PORK
A savory and spicy Chinese eggplant stir fry with minced pork (魚香茄子) is great to serve with rice. This is a simple and healthier version of Chinese eggplant & ground pork recipe that can be done in 20 minutes!
Provided by Tracy O.
Categories Main Course
Number Of Ingredients 12
Steps:
- Minced 4 cloves of garlic and cut 3 chili peppers.
- Wash and cut 1 stick of green onion and 2 small eggplants into wider strips.
- Turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside.
- After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, chopped garlic and chili peppers. Keep stir frying them until it changes color.
- Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar and 1/2 cup of water. Stir them a little bit and add corn starch mixture (3 teaspoons of water and 2 teaspoons of corn starch). Last, add the pan fried eggplants and green onion, then mix them with the sauce.
Nutrition Facts : Calories 143 kcal, Carbohydrate 12 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 769 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
SICHUAN PORK AND BRAISED EGGPLANT | MARION'S KITCHEN
I just love Sichuan flavours - the spicy, numbing flavours take dishes to the next level. This one includes silky eggplant for a smoky flavour, and pork mince for that lovely porky, salty flavour. It's super easy to make as well.
Provided by Bee
Yield 4
Number Of Ingredients 15
Steps:
- Step 1.Toast the Sichuan peppercorns in a dry frying pan over medium heat for about a minute or until fragrant. Use a mortar and pestle or a spice grinder to grind to a fine powder. Set aside for later.
- Step 2.Heat the vegetable oil in a wok or large non-stick frying pan over high heat. Add the garlic, ginger and chillies and stir-fry for half a minute. Add the pork and stir-fry for about 2 minutes. Then mix through the Sichuan peppercorn powder. Now add the soy sauce, vinegar, oyster sauce, sugar, chicken stock and Shaoxing wine. Combine and bring back to a simmer. Add the eggplant and toss to coat. Cover with a lid, turn the heat to medium and simmer for 30 minutes (be sure to check halfway through the cooking time to make sure there's adequate liquid in the pan. If the mix looks too dry, add a ¼ cup of water).
- Step 3.Remove the lid and stir through the corn flour mixture. Stir for a couple of seconds or until the sauce is thick and glossy. Sprinkle over the spring onion and serve.
- Notes: - Chinese Shaoxing cooking wine, Chinese black vinegar and Sichuan peppercorns can be found in the Asian section at some supermarkets or from an Asian grocer. Substitute white vinegar if Chinese black vinegar is not available.
SICHUAN EGGPLANT STIR FRY (鱼香茄子)
Crispy eggplant covered in a sticky sweet, sour, savory and slightly spicy sauce. A signature Sichuan dish that turns eggplant haters into eggplant lovers. {vegetarian adaptable}
Provided by Maggie Zhu
Categories Main
Time 35m
Number Of Ingredients 18
Steps:
- Chop eggplant into long sticks of about 2-inch (5-cm) long and 1/4-inch (6-mm) thick.
- Place eggplant in a large bowl and add water to cover. Add 1 teaspoon salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 minutes. Drain and pat dry.
- Add all the sauce ingredients into a bowl. Stir to mix well.
- Sprinkle eggplant with cornstarch and mix by hand, until eggplant is evenly coated with with a thin layer of cornstarch.
- Add oil to a large nonstick skillet and heat over medium high heat until hot. Spread eggplant across the bottom of the skillet without overlapping (you might need to cook in 2 or 3 batches). Fry the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft, 5 to 7 minutes. Transfer to a plate. Cook the remaining batch(es) with the same method. If the skillet gets too hot and starts to smoke, turn to medium heat.
- Once the eggplant is all cooked, remove the pan from the stove. Drain extra oil and only leave 1 tablespoon in the pan by pouring the oil into a heatproof bowl, or wipe the pan with a few layers of paper towels attached to the front end of a pair of tongs.
- Add the Sichuan peppercorns into the pan. Cook over medium heat until the peppercorns turn dark brown. Remove them with a spatula and transfer to a small bowl (*Footnote 3). Add the pork. Cook and chop with your spatula, until separated into small bits and cooked through. Add green onion, garlic, ginger, and dried chili peppers. Stir a few times to release the fragrance.
- Stir the sauce again to completely dissolve the cornstarch, then pour into the pan. Stir until the sauce thickens. Return the eggplant to the pan and quickly stir to mix everything well.
- Turn to the lowest heat and taste the sauce (be careful, it will be very hot!) Adjust flavor by sprinkling a bit more salt or sugar, if needed. Turn to medium heat and mix well again. Transfer everything to a plate immediately.
- Serve hot over steamed rice as a main.
Nutrition Facts : ServingSize 1 bowl, Calories 353 kcal, Carbohydrate 25.1 g, Protein 2.7 g, Fat 27.6 g, Cholesterol 0.9 mg, Sodium 846.7 mg, Sugar 10.4 g
ROASTED EGGPLANT WITH SICHUAN-STYLE PORK
Our chopped challenge this week was ground pork. We wanted to infuse with as much flavor as possible so we cooked it Sichuan-style and paired it with sweet Japanese eggplant. Chopped Basket Ingredient: ground pork
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F with a rack set on the middle shelf.
- Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times. Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper. Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
- Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan. Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes. Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
- To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens. Serve with steamed rice.
ROASTED EGGPLANTS WITH GARLIC (蒜香烤茄子)
Easy to make roasted eggplants with fresh garlic
Provided by Elaine
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- In a small bowl, mix oil with salt, light soy sauce and Chinese five spice powder.
- Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making several long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. This step helps the eggplants to absorb the oil and seasonings.
- Heat oven to 210 degree C. Then brush 1/2 of the oil mixture on the surface and then roast for 15 minutes. Take out and brush the remaining oil mixture. Continue roasting for another 15 minutes until the eggplants become soft and the edges are slightly curly.
Nutrition Facts : Calories 564 kcal, Carbohydrate 14 g, Protein 3 g, Fat 56 g, SaturatedFat 4 g, Sodium 3940 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
SZECHUAN STYLE EGGPLANTS
I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice.
Provided by WaterMelon
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
- Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
- Remove and drain.
- Heat oil in a wok and stir-fry pork and prawns until cooked.
- Remove any excess oil.
- Add chopped garlic and hot bean paste and stir in wine.
- Stir-fry for one to two minutes until aromatic.
- Add eggplant and seasoning and stir-fry well.
- Mix cornstarch with water, add to the wok.
- Stir well, until sauce thickens slightly.
- Sprinkle with chopped scallion and serve immediately.
Nutrition Facts : Calories 259.3, Fat 18, SaturatedFat 4.9, Cholesterol 67.6, Sodium 415.1, Carbohydrate 11.7, Fiber 5.2, Sugar 4.8, Protein 13.7
PORK POT ROAST WITH EGGPLANT (AUBERGINE)
The eggplant just melts away just like the meat!!!!!!!!! You can use beef,veal and or chicken! You can also make this on the stove top or in a crock pot. Top it with Grated Cheese!!!!!
Provided by Rita1652
Categories Chicken
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from pork and brown on all sides in a dutch oven.
- Combine remaining ingredients And bake in a 325 degree oven for 4 hours.
- Skim any fat and serve with your favorite pasta.
Nutrition Facts : Calories 146.9, Fat 3.5, SaturatedFat 0.9, Cholesterol 46.1, Sodium 348.6, Carbohydrate 9, Fiber 3.4, Sugar 4, Protein 17.4
More about "roasted eggplant with sichuan style pork food"
CHINESE EGGPLANTS WITH MINCED PORK | CHINA SICHUAN FOOD
From chinasichuanfood.com
4.9/5 (12)Total Time 25 minsCategory Main CourseCalories 354 per serving
- Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
- Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
- Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
SICHUAN BRAISED EGGPLANT WITH MINCED PORK - COOK COOK GO
From cookcookgo.com
Category DinnerTotal Time 45 mins
- In a frying pan, toast the Sichuan Peppercorns on medium heat for about 1 minute. Remove from heat and grind the Peppercorns with a mortar and pestle. Set aside.
- In a wok, add the Vegetable Oil, on medium-high heat. Add the Garlic and Ginger and stir for about 20 seconds. Then add the Dried Red Pepper and Sichuan Peppercorns. Stir until fragrant.
NEIL PERRY'S PORK AND EGGPLANT STIR-FRY RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Main-Course
- 1. Heat the oil in a wok or deep-fryer until almost smoking (about 180C), and deep-fry the eggplant in batches until golden brown (2 to 3 minutes), then drain on paper towel. Carefully pour out the oil and wipe the wok clean.
- 2. Heat 3 tablespoons of vegetable oil in the wok over a high heat, add pork and stir-fry until it begins to colour (3-5 minutes).
- 4. Deglaze wok with Shaoxing, add soy sauce, sugar and chicken stock, and return eggplant to the wok and simmer until the sauce thickens slightly (3 to 4 minutes).
10 BEST CHINESE EGGPLANT WITH PORK RECIPES - YUMMLY
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SZECHUAN PORK & CHINESE EGGPLANT - SILK ROAD RECIPES
From silkroadrecipes.com
Ratings 11Total Time 20 minsCategory Main CourseCalories 368 per serving
- Cut the pork tenderloin into 1 inch square pieces or strips. Place in a bowl to marinate with 2 tablespoons cornstarch and 2 tablespoons soy sauce. Toss to coat and refrigerate for at least 15 minutes.
- Trim the ends off the Chinese eggplant. Cut each eggplant lengthwise into quarters, then cut crosswise into 2-inch long pieces. Toss lightly in a bowl with kosher salt and set aside to drain excess water.
- Prep sauce by mixing the remaining tablespoon of cornstarch, chili paste, black bean sauce, ginger, remaining 2 tablespoons soy sauce, honey, apple cider vinegar and sesame oil. Stir until the honey is dissolved. Set aside.
- Heat a wok or large skillet over high heat and add the oil. Add the minced garlic and stir fry quickly. Add the pork in batches and stir fry quickly until browned. Don’t overcrowd the pan or you will steam the pork. We want this stir fried with crispy edges.
SZECHUAN EGGPLANT AND PORK RECIPE - JOYCE JUE | FOOD & …
From foodandwine.com
1/5 Servings 4
- 2. In a wok, heat the vegetable oil until smoking. Add the chili-bean sauce, garlic, ginger and salt and cook over high heat until fragrant, about 20 seconds. Add the pork and stir-fry until browned, 2 to 3 minutes. Add the eggplant and stir-fry until it begins to soften, about 3 minutes. Add the sugar and the remaining 1 tablespoon of soy sauce and cook, stirring, for about 30 seconds.
- Stir in the broth, cover and cook over moderate heat until the eggplant is tender, about 10 minutes. Add the vinegar and cornstarch mixture and stir until the sauce thickens, about 15 seconds. Drizzle the sesame oil over the eggplant and transfer to a serving platter. Garnish with the toasted sesame seeds and scallions and serve.
YUNNAN-STYLE SPICY PORK-STUFFED EGGPLANT RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 45 minsCategory Pork
- Preheat a grill to very high (500°F). Using a fork, prick eggplants all over. Place eggplants on oiled grates; grill, covered, turning occasionally, until skin is slightly charred and flesh is creamy and pulling away from skin, 15 to 20 minutes. Gently transfer to a rimmed baking sheet, and let cool 10 minutes.
- Heat a small skillet over medium. Add Szechuan peppercorns and cumin seeds; cook, stirring often, until fragrant, about 2 minutes. Transfer to a spice grinder; add white peppercorns and cardamom seeds. Pulse until finely ground. Transfer to a medium bowl, and stir in gochugaru, 4 teaspoons salt, and 13-spice powder until combined.
- Heat oil in a wok over medium-high until just smoking. Add dried chiles; cook 5 seconds. Add ground pork and 1/2 teaspoon salt; cook, breaking pork up with a spoon, until just cooked through and some bits of meat have begun to brown, about 1 minute and 30 seconds. Add scallions and fresh chiles, if using; cook, stirring constantly, until scallions are slightly wilted, about 15 seconds. Remove from heat, and stir in 2 teaspoons reserved spice mixture. (Reserve remaining spice mixture for another use.)
- Place each roasted eggplant on its side. Slice into (but not through) each eggplant lengthwise, opening like a baked potato, making sure to leave shell of eggplant intact. Using a pair of kitchen scissors, cut up flesh of eggplants. Stir 1/4 teaspoon salt into the flesh of each eggplant. (Be careful not to loosen or incorporate the charred eggplant skin.) Spoon 2/3 cup pork mixture into each eggplant. Stir together eggplant flesh and pork mixture. Serve stuffed eggplants family style.
TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Rhonda ParkinsonPublished 2007-06-15
- Kung Pao Chicken. This is the popular dish made with chicken, peanuts, and hot chiles, that is named after a generic government official or kung pao. Feel free to turn the heat up or down on this dish by adjusting the amount of chiles used.
- Mapo Tofu (Mapo Doufu) Tofu and a bit of ground meat are dressed up with spicy seasonings in this popular dish. The name mapo doufu means "old pockmarked grandmother bean curd" in honor of the old woman who is reputed to have invented the dish.
- Hot and Sour Soup. Unlike other Szechuan recipes, this popular soup gets its heat from white pepper (the sour comes from vinegar). Tofu adds extra protein to this warming soup that is reputed to be good for colds.
- Chinese Green Beans. This popular Szechuan dish is a staple at many Chinese restaurant buffets. Instead of chili paste, feel free to add 4 to 6 small dried red chilis if desired.
- Twice Cooked Pork (Hui Guo Rou) In this Szechuan dish, pork is first simmered in a broth of water, rice wine, and ginger and then stir-fried along with vegetables like leeks and red bell pepper, chili paste, sweet bean paste, and dark soy sauce.
- Crispy Szechuan Beef (Gan Bian Niu Rou Si) This recipe uses a technique known as "dry-frying" where the beef is fried for several minutes, making it extra chewy and crispy.
- Chicken With Orange Peel. Poultry and citrus are a popular combination in western China. The linking of hot chiles with Szechuan peppercorn produces the "numbing fire" that gives the cuisine its fiery reputation.
- Bang Bang Chicken (Bang Bang Ji) Sweet, sour, and salty come together in this popular dish, also known as strange flavor chicken. Chunky peanut butter can be used in place of sesame paste.
- Spicy Szechuan Eggplant. Eggplant and ground pork are stir-fried with chile paste and other seasonings in this spicy Szechuan recipe. For a vegetarian version, leave out the ground pork and increase the amount of eggplant.
BEST SZECHUAN EGGPLANT & PORK RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine ChineseTotal Time 40 minsCategory Lunch, Side DishCalories 356 per serving
- Pour the vegetable oil in a large non-stick pan. Add half of the soy sauce, a pinch of garlic powder, half of the chili sauce and half of the fish sauce. Place the pan over medium-high heat.
- Then transfer the mince to a clean plate and put it aside until needed later on. Leave the remaining soy sauce mixture in the pan. Slice and chop the eggplant into thick sticks and add it to the pan.
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