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Sichuan Eggplant in a cast iron pan

Silky and Superb Sichuan Eggplant!

Grace
Sichuan Eggplant is a DREAM of a dish! Salty, garlicky, gingery, spicy, silky and downright incredible you will absolutely devour this!
Prep Time 15 mins
Cook Time 8 mins
Soaking time for the eggplant 15 mins
Total Time 38 mins
Course Main Course, Side Dish
Cuisine Chinese, Sichuan
Servings 3 servings

Equipment

  • Cast iron pan or wok

Ingredients
  

  • 1/2 lb Japanese or Chinese eggplant
  • 1 ts salt for soaking the eggplant
  • 1 tbsp potato starch can sub corn starch
  • 3 tbsp vegetable or peanut oil
  • 1/4 lb minced pork
  • 1/2 tbsp Pixian Douban broad bean paste; if you can't find this you can omit it BUT please include in this dish if you can it's not the same without it!
  • 2 ts ginger minced
  • 2 ts garlic minced
  • 7-10 dried Asian chilies modify to suit your tastes; leave whole for a less spicy dish, and cut them up for a more spicy dish
  • 1 ts Sichuan peppercorn freshly ground is best
  • sesame oil for drizzling
  • spring onions sliced for garnish

Sauce

  • 1 ts light soy sauce can sub regular soy sauce
  • 1 ts black vinegar
  • 1/2 ts sugar
  • 3 tbsp chicken stock

Instructions
 

  • Cut up the eggplant into thin slivers as shown in the picture. Then soak it in some salty water for around 15 minutes or so. Coat the eggplant with the potato starch after draining and patting dry the eggplant.
    cut up eggplant in a cast iron pan
  • Add 3 tbsp of your vegetable or peanut oil to as cast iron pan or wok, and turn the heat to high. Once the oil is super hot, add the eggplant and stir fry constantly until they soften a bit (about 3-4 minutes), are silky, and slightly browned. Remove and set aside for later.
    pieces of eggplant which have been stir fried in a white bowl
  • Turn down the heat to medium high. Now add the minced pork to the pan and continue to stir fry until the pork turns crispy. This should take around 3-4 minutes. Remove and set aside for later.
    crispy minced pork in a cast iron pan
  • Continue on medium high heat. Stir fry the Pixian Douban (broad bean paste) with a sauce consisting of light soy sauce, black vinegar, sugar, and chicken broth for about 30 seconds.
    PIxian Douban with a sauce in a cast iron pan with spatula on the side
  • Add the minced garlic and ginger and stir fry to incorporate until fragrant (around 30 seconds).
    Pixian douban with minced garlic and ginger in a cast iron pan
  • Next, add the stir fried eggplant and pork to the mix, finishing off by mixing in the tingly Sichuan peppercorn, Asian dried chilies, and drizzling with sesame oil.
    stir fried eggplant and crispy minced pork added to seasonings in a cast iron pan with spatula on the side
  • Behold your masterpiece!
    Sichuan Eggplant in a cast iron pan

Notes

Serve with lots of steamed rice and your favorite pair of chopsticks.  Enjoy this incredible dish from the Sichuan province of China! 
Keyword eggplant, sichuan eggplant, spicy food