Push to sides of wok. 1 1/2 pounds Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths, 2 red Thai bird chilies (or any small hot red chili), 3 tablespoons white vinegar or rice wine vinegar, 2 tablespoons Shaoxing wine (or dry sherry), 1 tablespoon Chinkiang vinegar (use a not-too-fancy balsamic vinegar in its place if unavailable), 4 medium cloves minced garlic (about 4 teaspoons), 4 scallions, whites thinly sliced, greens cut into 1/3-inch segments, Roughly chopped fresh cilantro leaves, for garnish. Note that the original, non-vegan version does not actually contain fish! Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to 3 minutes (if the sauce overthickens, thin with a few tablespoons of water). [Photographs: J. Kenji Lopez-Alt]. Despite its translation—"fish fragrant eggplant,"—yu xiang qie zi actually contains no seafood or meat products whatsoever. We reserve the right to delete off-topic or inflammatory comments. https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork Pour in chili sauce, making sure to scrape in any sugar or starch that may have settled on the bottom. Transfer to a serving bowl, garnish with chopped fresh cilantro leaves, and serve immediately. Cooking the eggplant until charred delivers the best, deepest flavor. https://www.marionskitchen.com/sichuan-pork-braised-eggplant These are the crispiest, most flavorful roast potatoes you'll ever make. Meanwhile, heat white vinegar in a small saucepan until simmering. https://tastykitchen.com/recipes/main-courses/sichuan-style-braised-eggplant 1/8 cup textured vegetable protein (substitute: 50 g crumbled tofu), 4 dried chilis, deseeded & thinly sliced, 2 tablespoons doubanjiang, or spicy broad bean paste, 1/2 teaspoon ground Sichuan peppercorns (optional), 1 tablespoon chili oil (home-made recipe HERE), 1/2 tablespoon cornstarch (up to 1 tablespoon, if desired), Tag @chez.jorge on Instagram and hashtag it #chezjorge. Would love your thoughts, please comment. Neve | Copyright 2020 © Chez Jorge | All Rights Reserved. Post whatever you want, just keep it seriously about eats, seriously. Sichuan Braised Eggplant with Minced Pork (鱼香茄子) is a highly popular dish in China. Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Get these ingredients for curbside pickup or delivery! Add ground pork and stir-fry for 30 … Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to 3 minutes … All products linked here have been independently selected by our editors. Cook, stirring and tossing constantly, until fragrant and raw bite is gone, about 30 seconds. It is one of the must-order dishes in Chinese restaurants worldwide. Today I’m te, GINGER-MISO-YUZU Kale Salad — new video up on Yo, Reminder that I’ll be making these VEGAN DAN DAN. Quite the epitome of Sichuan flavors … His first book, The dish elicits warmth and luxury, and is marked by the trifecta of sweet, salty, and spicy. Tender and smoky eggplant in a hot, sweet, and sour Sichuan sauce. If you do not have access to TVP or dislike using TVP, I’m here to tell you that firm tofu is a great alternative! Soaking the eggplant in salted water allows some of its cell structure to break down, which subsequently allows it to soften more efficiently in the hot wok. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. I picked up some eggplant … If you see something not so nice, please, report an inappropriate comment. Heat oil in wok over high heat until just beginning to smoke. Subscribe to our newsletter to get the latest recipes and tips! Add the eggplant and stir-fry for 2-3 minutes, until the eggplant is soft and starting to brown on all sides. Some comments may be held for manual review. Add pork to pan and stir occasionally until cooked (3-5 minutes). Quite the epitome of Sichuan … The dish elicits warmth and luxury, and is marked by the trifecta of sweet, salty, and spicy. Give the yu xiang sauce a quick stir and pour over the eggplant. Reduce heat to medium add eggplant, and cook, tossing occasionally, until softened and well browned on all sides. Calling all you Eggplant lovers out there! Combine 1/2 cup kosher salt with 2 quarts water in a medium bowl. The name “魚香,” also known as “Fish-Fragrance,” comes from the “fishy” flavors of fermented bean paste, garlic, ginger, and scallions. Here's a flavor bomb you won't want to miss - Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa! textured vegetable protein (substitute: 50 g crumbled tofu), cornstarch (up to 1 tablespoon, if desired), Taiwanese Popcorn Chick’n #VEGAN. Read more: Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan. Smoky eggplant is stir-fried until tender, then tossed with a quick sauce flavored with chilies, black vinegar, sugar, and ginger, and garlic for a hearty, flavor-packed dish that comes together in one wok with minimal effort. Stirring constantly, add corn starch and stir until dissolved. To prepare the tofu, first press it with a tofu press or some heavy objects to remove excess liquid. Soft, luscious, and vibrantly purple braised eggplants — a Sichuan classic, vegan-ized. A fresh & young eggplant still has white spots on top (near the stem). Add a rating: Comments can take a minute to appear—please be patient! It gets its name from the combination of hot, sour, and sweet flavors that are typically served with fish in its native Sichuan. Some HTML is OK: link, strong, em. https://newcastleweekly.com.au/sichuan-style-braised-eggplant We may earn a commission on purchases, as described in our affiliate policy. Return wok to high heat and add ginger, garlic, and scallions. Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan, Hot and Numbing Xi'an-Style Oven-Fried Chicken Wings, Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger, The Crisper Whisperer: How to Handle Eggplant Overload, Pasta With Rich and Hearty Mushroom Bolognese, Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem', Thai-Style Beef With Basil and Chilies (Phat Bai Horapha), Dinner Tonight: Thai-Style Minced Chicken with Basil and Chiles, Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry), Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd), The Ultimate Homemade Green Bean Casserole. Add peppercorns and stir until … Learn more on our Terms of Use page. Place sliced chilies in a small bowl and pour hot vinegar on top. Quite the epitome of Sichuan flavors and textures. The eggplant is sweet, tender, and so flavorful … The sauce has all of sweet, salty, and spicy, and the eggplants are soft & luscious. Add eggplant pieces, skin-side up, and set aside to soak for at least 10 and up to 20 minutes. Then, simply use your hands and crumble the tofu into tiny pieces as shown. Add broad bean paste and cook, stirring for about 30 seconds. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. https://www.chinasichuanfood.com/chinese-eggplants-with-garlic-sauce Have you cooked this recipe? Heat oil in a wok over high heat until smoking. Soft, luscious, and vibrantly purple braised eggplants — a Sichuan classic, vegan-ized. A vegan version of the Sichuan classic: braised eggplants (魚香茄子). Add the Sichuan peppercorns, chilli, doubanjiang, garlic and ginger and stir-fry for 1 minute or until fragrant. 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