Red-Cooking Eggplant Recipe

Red-cooking eggplant is a famous Chinese food recipe, the eggplant is fully falvored, and this dish is simple to master as well.

Red-Cooking Eggplant Recipe

Wok, bowl, plate.

500 g/ 17.5 oz. eggplant, rinse well, cut into small cubes, about 1-inch.

50 g / 1.75 oz. grated pork or beef

1 tbsp.chopped ginger

1 tbsp.chopped garlic cloves

1 tbsp.chili bean sauce

1 tbsp.Szechuan peppercorns

1 tbsp.light soy sauce

1 tbsp.rice vinegar

1 tbsp.rice wine, or dry sherry

1 tbsp.cornstarch, mixed with 4 tbsps.water in a bowl.

4 tbsps.vegetable oil for stir-frying

1. Preheat a wok over medium high heat for about 30 seconds, then add 2 tbsps.vegetable oil, when hot, add grated meat, stir fry over low-medium heat for about 1 minute, or until white. Then remove and set aside for later use (P1).

P1

2. Add another 2 tbsp.oil into the same wok, put eggplant back, reduce to low heat and cook until soft, which will take about 5 minutes.

3. Add Szechuan peppercorns, crushed ginger and garlic, chili bean sauce, stir fry until aromatic, then add meat back (P2).

P2

4. Swirl into rice wine, light soy sauce, rice vinegar, 1/4-1/2 cup water, cover and simmer for about 2 minutes.

5. At the last minute of cooking, swirl into the cornstarch and water mixture, cook until the sauce thickens.

6. Remove from the heat to a plate, serve hot (P3).

P3