Stir-Fried Sichuan Brinjal with Minced Pork
Brinjal lovers, this one's for you. Pork, garlic, hot bean paste, cornflour slurry for gloss. The economical rice classic, scaled for your kitchen table.
Servings: 4 servings
Calories: 450kcal
Equipment
- wok
- paper towels
Ingredients
- 1 cup oil for deep-frying, reserve 2 tbsps for stir-fry
- 750 g brinjal , quartered and cut into 5-cm lengths
- 3 cloves garlic , minced
- 250 g minced pork
- 2 tbsps hot bean paste
- 1 tsp rice wine
- 1 tsp light soy sauce
- 1 tbsp Worcestershire sauce
- 2 tsps sugar
- 1 tsp cornflour , mixed with 1 tsp water
Instructions
- Heat oil in wok over a high fire. When hot, deep-fry brinjal for 2 to 3 mins. Remove and drain on paper towels. Reserve 2 tbsps oil and discard the rest.
- In wok, heat reserved oil and stir-fry garlic till fragrant.
- Add pork; stir-fry for another 2 mins.
- Add bean paste, rice wine, soy sauce, Worcestershire sauce, sugar and cornflour mixture. Stir to mix well.
- Bring brinjal back to wok and allow to cook until sauce thickens.
- Serve hot with rice.