Main ingredients
eggplantground porkbell peppergreen oniongingergarliccelerydoubanjiangshaoxing wineoyster saucesoy saucedark soy saucecornstarchchili oil
Yeo Kyung-ok's Sichuan-Style Eggplant Stir-Fry
Instead of frying eggplants, blanching them in water reduces oil content and creates a rich, savory stir-fry with spicy doubanjiang and fragrant minced pork, gently simmered to perfection.
Ingredients needed 2 servings
Recipe
Cooking tips
- Blanching eggplant instead of frying keeps it lighter while preserving a tender, moist texture.
- Cornstarch slurry can clump easily, so add it gradually while stirring quickly to keep the sauce smooth.
- Dark soy sauce adds the deep, appetizing color typical of this dish; it can be reduced or omitted if unavailable.
Recommended for
- Those who enjoy tender eggplants soaked in a bold, spicy sauce in a Chinese-style dish.
- People looking for a satisfying one-bowl meal perfect for mixing into warm rice.
- Health-conscious individuals concerned about excessive oil absorption when cooking eggplants.
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