Braised brinjal in spicy soy bean paste sauce 鱼香茄子



There are many popular Chinese dishes other than just Peking Duck and Ma Po Doufu. Braised brinjal in spicy bean paste sauce (鱼香茄子) is one of them. This Szechuan cuisine (Chinese: 四川菜 or 川菜) has a different way of cooking method. The unique taste also make it a perfect match for white rice. The original recipe use deep frying method but I used salt water to soak it and pan-frying instead to reduce the oil absorption.

Ingredients:
  • 2 brinjal or eggplant
  • 0.3 lbs (150g) minced pork
  • 2 stalks spring onion, finely chopped
  • 1 Tbsp young ginger, minced
  • 1 Tbsp shallot, minced
  • 1 Tbsp garlic, minced
  • 1 Tbsp chili pepper, diced or shredded
  • 1/2 cup water
  • 1 to 2 tsp corn starch, dilute with water
Seasonings:
  • 1 Tbsp Salted soy bean, minced
  • 1 tsp ShaoHsing wine (can substitute with Dry Sherry wine)
  • 1/2 tsp Light soy sauce
  • 1 tsp Dark soy sauce
  • 1/2 tsp Sesame oil
  • 1/2 tsp Sugar
  • 1 tsp Chili garlic sauce
  • 1/8 tsp ground white pepper

Preparation:




  1. Peel the brinjal and prick the outer layer with a fork. Quarter and cut into 2 inches long pieces. Soak in salt water for about half an hour, drain and pat dry with paper towel.
  2. Add 3 Tbsp cooking oil into a frying pan or wok over medium high heat.
  3. Add brinjal into the frying pan and pan-fry for about 2 minutes. Stir occasionally.
  4. Remove brinjal and place it on paper towel to drain the excess oil.
  5. Heat 1 Tbsp cooking oil in frying pan over medium heat.
  6. Add minced ginger, shallot and garlic into frying pan. Stir and add minced pork. Stir-fry for about 30 seconds and add all seasonings. Keep stir-frying until the meat is fully cook or turn light brown.
  7. Place brinjal back to frying pan. Stir gently.
  8. Add half cup of water into frying pan. Turn to high heat and bring it to boil. Cover and simmer over medium heat for 2 to 3 minutes.
  9. Remove the cover.Add spring onion and chili pepper. Stir gently and add corn starch to thicken the sauce.
  10. Turn off the heat and ready to serve with white rice.

Comments

Popular Posts