If you are craving a dish bursting with bold flavors and silky textures, the Chinese Eggplant and Minced Pork – Sichuan Fish Fragrant Eggplant Recipe is an absolute must-try. This iconic Sichuan dish masterfully combines tender strands of eggplant with savory minced pork, all enveloped in a vibrant, spicy-sweet sauce that dances across your palate. It’s an unforgettable taste sensation that brings authentic Chinese home cooking right to your kitchen table, offering a perfect harmony of heat, umami, and a touch of sweetness that will leave you reaching for seconds.
Ingredients You’ll Need
The magic of this Chinese Eggplant and Minced Pork – Sichuan Fish Fragrant Eggplant Recipe truly lies in its simple yet purposeful ingredients. Each one plays a crucial role in building layers of flavor, creating the perfect balance of taste, texture, and beautiful color.
- Vegetable oil: Essential for frying the eggplant until tender and velvety without absorbing too much oil.
- Eggplant: The star ingredient, cut into batons with skin on for texture and vibrant color.
- Pork mince: Adds richness and a savory depth to the dish.
- Ginger: Finely minced to bring a fresh, warm note.
- Garlic: Adds robust aroma and flavor complexity.
- Green onion: The white and pale green parts cook into the sauce for flavor; the green parts are used as a fresh garnish.
- Pickled red chili: Provides a tangy, spicy kick integral to Sichuan cuisine.
- Broad bean sauce: Known as Pixian doubanjiang, it brings authentic Sichuan umami and heat.
- Cornflour (cornstarch): Used to thicken the sauce gently, giving it a silky but clingy texture.
- Light soy sauce: Adds saltiness and depth without overpowering.
- Dark soy sauce: Contributes color and a subtle caramel-like richness.
- Sugar: Balances the spiciness with sweetness.
- Honey: Adds a natural, fragrant sweetness that rounds out the sauce beautifully.
- Black vinegar: Gives that signature fish fragrant tanginess that defines this dish.
- Water: Helps to create the perfect sauce consistency.
- Steamed white rice: The perfect neutral base to soak up every bit of the flavorful sauce.
How to Make Chinese Eggplant and Minced Pork – Sichuan Fish Fragrant Eggplant Recipe
Step 1: Prepare the Sauce and Fry the Eggplant
Start by mixing all the sauce ingredients—light and dark soy, sugar, honey, black vinegar, water, and cornstarch—in a bowl until smooth. Meanwhile, heat the vegetable oil in a wok over medium-high heat and fry the eggplant batons in batches. The goal is to soften them until they are tender and almost melt-in-your-mouth but not greasy. Once cooked, set the eggplant aside, making sure to keep about two tablespoons of oil in the wok for the next step.
Step 2: Cook the Minced Pork and Aromatics
Add the minced pork to the wok with the reserved oil and stir-fry for about two minutes until it starts to brown and release its lovely aroma. Then add the finely minced garlic, ginger, and the white and pale green parts of the green onion. Stir continuously for about 30 seconds until the aromatics become fragrant but not burnt.
Step 3: Build the Sauce and Combine Ingredients
Next, stir in the pickled red chili and broad bean sauce, letting them sizzle for a minute to unleash their distinct pungent flavor. Return the fried eggplant to the wok in two batches for even coating, then pour over the prepared sauce mix. Stir continuously as the sauce thickens, enveloping the eggplant and pork in its glossy, spicy goodness. Once the sauce has beautifully clung to every piece, turn off the heat and garnish as you please before serving.
How to Serve Chinese Eggplant and Minced Pork – Sichuan Fish Fragrant Eggplant Recipe
Garnishes
Freshly sliced green onion tops bring an invigorating, crisp contrast to the mellow richness of the dish. Sprinkle these just before serving to add brightness in both color and flavor. For an added burst of texture, a few toasted sesame seeds can also enhance the presentation and savoriness.
Side Dishes
This dish pairs beautifully with plain steamed white rice, which acts as the perfect palate to balance the complex, spicy sauce. You might also want to add some sautéed bok choy or a cucumber salad on the side to bring some crunchy freshness and lighten the meal.
Creative Ways to Present
For a dinner party, consider serving this dish family-style in a beautiful rustic serving bowl surrounded by small bowls of pickled vegetables and steamed jasmine rice. You can also plate it over a bed of fluffy noodles for a delightful twist or even stuff it inside lettuce cups for a fun, interactive way to eat.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the dish cool to room temperature before transferring it to an airtight container. Stored in the refrigerator, it can last for up to 3 days, retaining its flavors quite well. Just be sure to consume it timely to enjoy the best taste and texture.
Freezing
This Chinese Eggplant and Minced Pork – Sichuan Fish Fragrant Eggplant Recipe freezes reasonably well. Place cooled portions in freezer-safe containers and store for up to 1 month. Thaw overnight in the fridge before reheating for the best results. Keep in mind that the eggplant texture might soften a little after freezing and reheating but the flavors will remain strong.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to evenly warm through without overcooking the eggplant. You can add a splash of water if the sauce thickens too much. Avoid microwave reheating if possible to maintain the dish’s silky texture.
FAQs
What does “fish fragrant” mean in this recipe?
The term “fish fragrant” refers to a classic Sichuan flavor profile that mimics the seasoning often used with fish dishes, despite this recipe containing no fish. It combines garlic, ginger, pickled chili, and black vinegar to create a fragrant and deliciously spicy sauce.
Can I use a different type of eggplant?
While Chinese eggplants have a tender skin and sweet flesh ideal for this recipe, you can use Japanese or Italian eggplants as a substitute. Just note that they may require slight adjustments in cooking time due to differences in density and moisture content.
Is there a vegetarian version of this recipe?
Absolutely! To make it vegetarian, simply substitute the minced pork with finely chopped mushrooms or firm tofu. Both add wonderful texture and absorb the fish fragrant sauce beautifully, keeping the spirit of the dish intact.
Can I make this recipe less spicy?
You can easily adjust the heat by reducing or omitting the pickled red chili and the broad bean sauce, which carries some heat. For a milder sauce that still retains complexity, add a bit more honey or sugar to balance any bitterness from the bean paste.
What is the best way to serve this dish?
Serving it immediately while it’s warm over steamed rice is ideal to enjoy the perfect combination of textures and flavors. Adding fresh green onions or chopped coriander as garnish enhances its presentation and freshness.
Final Thoughts
If you want to dive into an explosion of authentic Sichuan flavors that is both comforting and exciting, this Chinese Eggplant and Minced Pork – Sichuan Fish Fragrant Eggplant Recipe is your go-to dish. It’s simple enough for a weeknight dinner but impressive enough to share with friends and family. I can’t wait for you to try it and experience firsthand just how delicious and satisfying home-cooked Chinese food can be!
Print
Chinese Eggplant and Minced Pork – Sichuan Fish Fragrant Eggplant Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 5 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese, Sichuan
Description
Sichuan Fish Fragrant Eggplant is a classic Chinese dish featuring tender eggplant batons stir-fried with fragrant minced pork and a savory, spicy sauce made from broad bean paste, garlic, ginger, and pickled chili. This dish boasts a perfect balance of sweet, sour, and spicy flavors with a silky texture that pairs beautifully with steamed white rice.
Ingredients
Main Ingredients
- 1 large eggplant or 2 medium/small (450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6″), skin on
- 100g / 3.5 oz pork mince / ground pork
- 1 cup vegetable oil (or canola, sunflower oil for frying; use less or none for no-fry version)
Aromatics & Flavorings
- 1 tbsp ginger, finely minced
- 1 1/2 tbsp garlic, finely minced
- 1 green onion, finely sliced – separate white & pale green parts for cooking and green parts for garnish
- 1 tsp pickled red chili (or any pickled spicy peppers)
- 1 tbsp broad bean sauce (Pixian doubanjiang recommended for authentic spicy Sichuan flavor)
Sauce Mixture
- 1 1/2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce
- 1/2 tsp dark soy sauce
- 1 1/2 tbsp sugar
- 1 tsp honey
- 3 1/2 tsp black vinegar
- 1/2 cup water
To Serve
- Steamed white rice
Instructions
- Prepare the sauce mixture: In a small bowl, mix together cornflour, light soy sauce, dark soy sauce, sugar, honey, black vinegar, and water until the cornstarch is fully dissolved. Set this sauce mixture aside for later use.
- Fry the eggplant: Heat vegetable oil in a large wok or deep skillet over medium-high heat. Carefully add the eggplant batons and fry them until they become soft and golden brown, about 5-7 minutes. Remove the eggplant from the oil with a slotted spoon, leaving about 2 tablespoons of oil in the pan for cooking the pork.
- Cook the pork and aromatics: In the same pan with the reserved oil, add the minced pork and stir-fry over medium heat for about 2 minutes until cooked through and starting to brown. Add the minced garlic, ginger, and the white and pale green parts of the green onion. Stir-fry for an additional 30 seconds until fragrant.
- Add the spicy base: Stir in the pickled red chili and broad bean sauce. Cook for about 1 minute to release the flavors and aromas, stirring constantly to prevent burning.
- Combine eggplant and sauce: Return the fried eggplant to the wok. Slowly pour in the prepared sauce mixture in two batches, stirring gently to coat all the ingredients. Cook and stir over medium heat until the sauce thickens and evenly coats the eggplant and pork, about 2-3 minutes.
- Garnish and serve: Turn off the heat and sprinkle the green parts of the sliced green onion over the top as garnish. Serve hot immediately, accompanied by steamed white rice.
Notes
- Note 1: For a healthier no-fry version, reduce the oil amount and stir-fry eggplant slices gently instead of deep frying.
- Note 2: Leaving the eggplant skin on helps the pieces hold their shape during cooking and adds texture.
- Note 3: Ground pork adds richness and texture; you may substitute with ground chicken or turkey if preferred.
- Note 4: Pickled red chili provides the signature sour-spicy flavor; adjust amount to taste or substitute with other pickled chilies.
- Note 5: Broad bean sauce (Pixian doubanjiang) is essential for authentic Sichuan flavor; available in Asian grocery stores.
- Note 7: Light and dark soy sauces balance saltiness and color in the dish.
- Note 8: Black vinegar adds tangy acidity that enhances the dish’s complexity.
