Name: Sichuan Eggplant Minced Pork: A Spicy & Delicious Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 large eggplants (about 1.5 pounds total); 1 tablespoon vegetable oil, plus more for frying; 1 pound ground pork; 2 tablespoons Sichuan peppercorns; 4 cloves garlic, minced; 1 inch ginger, minced; 2 tablespoons doubanjiang (fermented broad bean paste); 1 tablespoon chili bean sauce (toban djan); 1 tablespoon soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1/2 cup chicken broth or water; 2 tablespoons cornstarch; 2 tablespoons water (for cornstarch slurry); 2 green onions, thinly sliced, for garnish; Sesame oil, for drizzling (optional)

Sichuan Eggplant with Minced Pork, or Yu Xiang Qie Zi, is a dish that explodes with flavor and is surprisingly easy to make at home. Have you ever craved that perfect balance of sweet, savory, spicy, and tangy all in one bite? This is it! Forget ordering takeout; you can create this restaurant-quality dish in your own kitchen in under 30 minutes.

This iconic dish hails from the Sichuan province of China, a region renowned for its bold and complex flavors. While the name translates to "fish-fragrant eggplant," don't worry, there's no fish involved! The "Yu Xiang" refers to a classic Sichuan flavor profile traditionally used in fish dishes, a tantalizing blend of ginger, garlic, chili bean paste (doubanjiang), and a touch of sugar and vinegar. This sauce, when combined with the tender eggplant and savory minced pork, creates an unforgettable culinary experience.

People adore Sichuan Eggplant with Minced Pork for its incredible depth of flavor and satisfying texture. The eggplant becomes meltingly soft, soaking up the rich sauce, while the minced pork adds a delightful meaty element. It's a dish that's both comforting and exciting, perfect for a weeknight dinner or a special occasion. Plus, it's incredibly versatile – serve it over rice, noodles, or even as a side dish. Get ready to impress your family and friends with this authentic and delicious recipe!

Ingredients:

2 large eggplants (about 1.5 pounds total)
1 tablespoon vegetable oil, plus more for frying
1 pound ground pork
2 tablespoons Sichuan peppercorns
4 cloves garlic, minced
1 inch ginger, minced
2 tablespoons doubanjiang (fermented broad bean paste)
1 tablespoon chili bean sauce (toban djan)
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 cup chicken broth or water
2 tablespoons cornstarch
2 tablespoons water (for cornstarch slurry)
2 green onions, thinly sliced, for garnish
Sesame oil, for drizzling (optional)

Preparing the Eggplant:

Okay, let's get started! First things first, we need to prep our eggplant. This step is crucial for getting that perfect, melt-in-your-mouth texture that makes Sichuan eggplant so irresistible.

Cut the Eggplant: I like to cut the eggplant into bite-sized pieces, about 1-inch cubes. You can peel the eggplant if you prefer, but I usually leave the skin on for added texture and nutrients. Just make sure to wash them thoroughly!
Salt the Eggplant: This is a really important step! Place the cubed eggplant in a colander and sprinkle generously with salt (about 1 tablespoon). Toss to coat evenly. The salt will draw out excess moisture from the eggplant, which will prevent it from becoming soggy when we fry it later. Let it sit for at least 30 minutes, or even up to an hour. You'll see the eggplant start to "sweat" as the moisture is released.
Rinse and Dry: After the eggplant has sat for at least 30 minutes, rinse it thoroughly under cold water to remove the excess salt. Then, gently squeeze out any remaining water with your hands. This step is crucial to prevent the eggplant from absorbing too much oil during frying. Pat the eggplant dry with paper towels. The drier the eggplant, the better it will fry!

Preparing the Pork and Aromatics:

While the eggplant is doing its thing, let's get the pork and aromatics ready. This is where the magic of Sichuan flavors really starts to come together.

Toast the Sichuan Peppercorns: In a dry skillet over medium heat, toast the Sichuan peppercorns for a few minutes, until fragrant and slightly smoking. Be careful not to burn them! This step intensifies their flavor and aroma.
Grind the Sichuan Peppercorns: Once the peppercorns are toasted, grind them into a fine powder using a spice grinder or mortar and pestle. Set aside. Freshly ground Sichuan peppercorns are key to that signature numbing sensation!
Prepare the Aromatics: Mince the garlic and ginger. Make sure they are finely minced so they release their flavors quickly when cooked.
Prepare the Cornstarch Slurry: In a small bowl, whisk together the cornstarch and 2 tablespoons of water until smooth. This will help thicken the sauce later on.

Frying the Eggplant:

Now for the fun part – frying the eggplant! This is what gives it that wonderfully soft and slightly crispy texture.

Heat the Oil: Pour enough vegetable oil into a wok or large skillet to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test the temperature by dropping a small piece of eggplant into the oil; it should sizzle immediately.
Fry the Eggplant in Batches: Fry the eggplant in batches, being careful not to overcrowd the wok or skillet. Overcrowding will lower the oil temperature and result in soggy eggplant. Fry for about 3-5 minutes per batch, or until the eggplant is golden brown and softened.
Drain the Eggplant: Use a slotted spoon to remove the fried eggplant from the oil and transfer it to a plate lined with paper towels to drain off excess oil.

Cooking the Pork and Sauce:

Time to bring everything together and create that delicious, savory sauce that coats the eggplant and pork.

Cook the Pork: Heat 1 tablespoon of vegetable oil in the wok or skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until it is browned and cooked through. Drain off any excess grease.
Add the Aromatics and Sauces: Add the minced garlic and ginger to the wok and cook for about 30 seconds, until fragrant. Then, add the doubanjiang (fermented broad bean paste) and chili bean sauce (toban djan) and cook for another minute, stirring constantly, until the oil turns red and fragrant. This step is crucial for developing the deep, complex flavors of the dish.
Add the Soy Sauces, Vinegar, and Sugar: Add the soy sauce, dark soy sauce, rice vinegar, and sugar to the wok. Stir to combine. The dark soy sauce adds color and a hint of sweetness.
Add the Chicken Broth: Pour in the chicken broth or water and bring the sauce to a simmer.
Thicken the Sauce: Stir the cornstarch slurry again to ensure it is smooth, then slowly pour it into the simmering sauce, stirring constantly. The sauce should thicken quickly.
Add the Eggplant: Add the fried eggplant to the wok and toss to coat it evenly with the sauce. Cook for a few minutes, until the eggplant is heated through and the sauce has thickened further.

Serving:

Almost there! Just a few finishing touches and we're ready to enjoy this amazing dish.

Garnish: Transfer the Sichuan eggplant with minced pork to a serving plate. Garnish with the thinly sliced green onions.
Drizzle with Sesame Oil (Optional): For an extra layer of flavor and aroma, drizzle a little sesame oil over the top.
Serve Immediately: Serve the Sichuan eggplant with minced pork immediately over steamed rice. It's also delicious with noodles!

Tips for Success:

Don't skip the salting step! It's essential for preventing soggy eggplant.
Fry the eggplant in batches to maintain the oil temperature.
Adjust the amount of chili bean sauce to your desired level of spiciness.
Use high-quality doubanjiang for the best flavor.
Serve immediately for the best texture and flavor.

Variations:

Vegetarian/Vegan: Substitute the ground pork with firm tofu, crumbled and pan-fried until golden brown. You can also use mushrooms or other vegetables. Make sure to use vegetarian/vegan versions of the sauces.
Spicier: Add more chili bean sauce or a pinch of dried chili flakes for extra heat.
Sweeter: Add a little more sugar to balance the spiciness.
With Peppers: Add sliced bell peppers or other vegetables to the wok along with the eggplant.

Enjoy!

I hope you enjoy this recipe for Sichuan eggplant with minced pork as much as I do! It's a flavorful, satisfying, and relatively easy dish to make at home. Don't be intimidated by the list of ingredients – once you have everything prepped, it comes together quickly. Happy cooking!

Conclusion:

This isn't just another eggplant dish; it's a culinary adventure waiting to happen right in your kitchen. The vibrant flavors, the satisfying texture, and the sheer deliciousness of this Sichuan eggplant minced pork recipe make it an absolute must-try. Trust me, once you experience the symphony of spicy, savory, and slightly sweet notes dancing on your palate, you'll understand why I'm so enthusiastic about it. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a weekend gathering.

Why You Absolutely Need to Make This

I know, I know, you might be thinking, "Eggplant? Really?" But believe me, this recipe transforms humble eggplant into something truly extraordinary. The key is the Sichuan peppercorns, which deliver that unique numbing sensation that elevates the entire dish. Combined with the rich, savory minced pork and the perfectly cooked eggplant, it's a flavor explosion you won't soon forget. It's also surprisingly easy to make, even if you're not a seasoned chef. The steps are straightforward, and the ingredients are readily available at most grocery stores. Plus, it's a fantastic way to introduce a little bit of authentic Sichuan cuisine into your home cooking repertoire.

Serving Suggestions and Delicious Variations

Now, let's talk about how to enjoy this masterpiece. I personally love serving it over a bed of fluffy white rice to soak up all that delicious sauce. But you can also try it with noodles – thick udon noodles or even spaghetti work surprisingly well. For a lighter option, serve it with quinoa or cauliflower rice. And don't be afraid to get creative with variations! If you're vegetarian or vegan, you can easily substitute the minced pork with crumbled tofu or a plant-based ground meat alternative. Just be sure to press the tofu well to remove excess moisture before cooking. You can also add other vegetables to the mix, such as bell peppers, mushrooms, or even some chopped water chestnuts for a bit of crunch. For those who like it extra spicy, feel free to add more chili oil or a pinch of dried chili flakes. If you prefer a milder flavor, you can reduce the amount of Sichuan peppercorns or skip them altogether (although I highly recommend giving them a try!). A little drizzle of sesame oil at the end adds a wonderful aroma and nutty flavor.

Your Turn to Cook and Share!

I'm so confident that you'll love this Sichuan eggplant minced pork recipe that I'm practically begging you to try it. Seriously, clear your schedule, gather your ingredients, and get cooking! I promise you won't be disappointed. And once you've made it, I'd absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below! I'm always eager to learn from other cooks and see how they put their own spin on my recipes. Cooking is all about sharing and connecting, and I can't wait to hear from you. So go ahead, give this recipe a try, and let's create some delicious memories together! Happy cooking!