Spicy Sichuan Eggplant with Minced Meat
Ingredients
- 3 eggplants
- 100g minced meat (pork or beef)
- 2 tbsp chopped spring onion
- 2 tbsp chopped garlic
- 2 tbsp chopped ginger
Seasonings
- 2 tbsp spicy bean paste (doubanjiang)
- Oyster sauce (to taste)
- Sugar (to balance taste)
- 1 tbsp Shaoxing wine
- 1/2 tsp sesame oil
Instructions
1. Prepare the eggplant
- Wash and cut eggplants into long strips or bite-sized chunks.
- Soak in salted water for 10 minutes (helps reduce oil absorption).
- Drain and pat dry.
2. Cook the eggplant
- Heat a pan or wok with a little oil.
- Fry eggplant until soft and slightly golden.
- Remove and set aside.
3. Cook the meat base
- In the same pan, add a bit more oil if needed.
- Add minced meat and stir-fry until browned.
4. Add aromatics
- Add garlic, ginger, and spring onion.
- Stir-fry until fragrant (about 30–60 seconds).
5. Add sauce
- Mix in spicy bean paste and cook until oil turns red and aromatic.
- Add Shaoxing wine, oyster sauce, and a pinch of sugar.
- Stir well.
6. Combine
- Add cooked eggplant back into the pan.
- Toss everything together until well coated.
7. Finish
- Drizzle sesame oil on top.
- Stir once and turn off heat.
Serve with:
- Steamed jasmine rice
- Or noodles for extra comfort