Ground Beef Eggplant Stir Fry Woks of Life

Szechuan Pork is a assuming combination of sweet, spicy, and savory. This Asian pork and eggplant stir fry is crunchy and completely coated with a hot Szechuan sauce, along with a couple of veggies for added texture and flavor. And the whole affair takes only 20 minutes!

It's no secret that I love stir fry recipes. They're simple, fast, and come with little mess to make clean upwards afterwards. And one of my absolute favorites to brand is this Szechuan pork and eggplant stir fry. It's incredible that that much flavor can fit into one pan!

Szechuan pork is both spicy and sweet, with a fantastic crunch and savory flavor that comes from the crust. Information technology'south stir fried with Szechuan eggplant to tone down some of that heat with a tender, balmy sugariness.

This eggplant stir fry lasts for three-4 days in the fridge, and then it's great for repast prep every bit well.

Seeking some more than Asian eggplant recipes? Try my Eggplant Moussaka or Spiced Eggplant Stew! You can also employ your leftover sauces and seasonings to make some sweet and juicy Beef with Black Bean Sauce, Hunan Chicken, or Sticky Asian Brusque Ribs.

INGREDIENT NOTES AND SUBSTITUTIONS

• Pork - I use a 1 pound pork tenderloin when I make this recipe. Yous could, however, apply boneless chops instead.
• Cornstarch - To make the delicious, crunchy coating for the tenderloin. It as well thickens the sauce.
• Chinese Eggplant - A long, thin, lavander-colored vegetable. Very balmy and a bit sweet, the Szechuan eggplant tones down some of the intense heat of the dish.
• Bamboo Shoots - Crunchy and sugariness, this earthy veggie has a unique flavor that you might compare to corn. Water chestnuts could brand a practiced substitute.
• Sambal Oelek - This is spicy, acidic Indonesian chili paste that has a ton of flavor. You could use your favorite chili paste in its stead, but I highly recommend giving this one a try!
• Black Bean Sauce - A common ingredient in Chinese cuisine. It is savory and rich, though yet balmy in flavor.
• Ginger Paste - This paste is best fresh and made at dwelling. Minced ginger could exist used as a substitute, but information technology will not have the same texture.
• Apple Cider Vinegar - To add a sharp, acidic annotation to the sauce. It's one of the key flavors that makes it stand out! Rice vino vinegar is your all-time alternative.
• Sesame Oil - A potent and aromatic oil. A niggling goes a long way!

HOW TO MAKE SZECHUAN PORK

1. Marinate the Pork. Piece the meat into strips and marinate with two tablespoons each of cornstarch and soy sauce for at least 15 minutes.
2. Prep the Eggplant. Cutting off the stems and quarter each one lengthwise. Then, slice them downward further into 2 inch pieces. Picket the video in this post for help! Season with salt and allow sit while the excess water drains.
3. Make the Sauce. Mix the leftover cornstarch, chili paste, black bean sauce, ginger, soy sauce, beloved, apple tree cider vinegar, and sesame oil in a small basin until the honey is completely dissolved.
4. Fry the Pork. Heat the vegetable oil in a wok over high rut. Stir fry the minced garlic and gradually add the pork in batches, apace frying until browned.
5. Fry the Eggplant. One time the strips are crispy at the edges, pat the eggplant to remove every bit much water equally possible and add information technology to the wok. Sear in the wok for a couple of minutes.
6. Stir in the Sauce. Sprinkle in the green onions and bamboo shoots. Pour in the sauce and fry everything together while it thickens.
7. Serve and Enjoy! Serve your Szechuan pork and eggplant stir fry over steamed rice or your favorite noodles.

Recipe Notes and FAQ

How practice you cut eggplant for stir fry?

Outset, trim the end off of each end. Next, cut each eggplant lengthwise into quarters, then cut crosswise into 2-inch long pieces.

Toss lightly in a bowl with kosher salt. The salt will extract some of the water content from the eggplant and then information technology doesn't become mushy when it's cooked.

Do you have to pare eggplant before cooking it?

For this spicy stir fry recipe, no peeling is necessary! The pare is not simply edible, but it's likewise a good source of nutrients.

Why is pork always dry?

The reason many pork dishes end up dry is because the meat is overcooked. Keep in mind that stir frying is a quick cooking method. The immense heat of a wok tin fully cook proteins like beefiness and pork in simply 3-iv minutes.

What is Szechuan sauce fabricated of?

This sticky, sweet, and spicy sauce is a combination of a couple mutual Chinese spices and seasonings, dearest for sugariness, vinegar for added acidity, and cornstarch for thickness. Information technology is certainly very spicy and not for the faint of heart, merely you can use less chili paste if yous prefer!

So what does Szechuan pork taste like? It's hot, sweet, and savory, with a remarkable crunch! Szechuan eggplant is more balmy, and the two together create a perfect harmony of flavour and texture.

Is Chinese eggplant the same as eggplant?

The "regular" veggie that we usually see in an American supermarket is a deep majestic and a scrap fatty, total of bitter seeds and with a meaty texture.

Chinese eggplants, alternatively, are lighter in color, long and skinny, and have just a few seeds. This makes them less biting, more sugariness, and more than tender.

Generally, the two are able to be swapped in Asian eggplant recipes, but you can absolutely tell the difference between the two.

Is Szechuan pork breaded?

Szechuan pork is crunchy and crispy, but information technology is not breaded! That addicting texture comes from a mix of cornstarch and soy sauce, fried until it's only crispy and not a moment longer, keeping the meat tender and juicy.

• one lb pork tenderloin (See Note 1)
• three tablespoon cornstarch divided
• 4 tablespoon soy sauce divided
• 3 garlic cloves minced
• ii Chinese eggplant
• 4 green onions
• 8 oz sliced bamboo shoots
• 3 tablespoon chili paste Sambal Oelek
• 2 tablespoon blackness edible bean sauce
• 1 tablespoon fresh ginger paste
• i tablespoon honey
• 1 tablespoon apple cider vinegar
• ii tablespoon vegetable oil
• 1 teaspoon sesame oil

• Cut the pork tenderloin into i inch square pieces or strips. Place in a bowl to marinate with 2 tablespoons cornstarch and 2 tablespoons soy sauce. Toss to glaze and refrigerate for at least fifteen minutes.

• Trim the ends off the Chinese eggplant. Cut each eggplant lengthwise into quarters, so cut crosswise into ii-inch long pieces. Toss lightly in a bowl with kosher salt and set bated to drain excess water.

• Prep sauce past mixing the remaining tablespoon of cornstarch, chili paste, black bean sauce, ginger, remaining two tablespoons soy sauce, dear, apple cider vinegar and sesame oil. Stir until the honey is dissolved. Ready aside.

• Heat a wok or large skillet over high heat and add the oil. Add together the minced garlic and stir fry quickly. Add the pork in batches and stir fry quickly until browned. Don't overcrowd the pan or you will steam the pork. We desire this stir fried with crispy edges.

• Gently squeeze excess water from eggplant and add eggplant to pork in wok, stir fry until seared, virtually three minutes.

• Add together the green onions, and bamboo shoots. Next add together the sauce mixture and stir fry for a minute until fragrant and the sauce has thickened. If as well thick add together some chicken broth or water to thin.

• Serve with steamed rice or over noodles of selection.

1. Boneless pork chops may be substituted, sliced into ½ inch strips.

*The information shown below is an guess provided by an online nutrition calculator. Information technology should not exist considered a substitute for a professional nutritionist'due south communication.

Sodium: 1049 mg | Calcium: 47 mg | Vitamin C: 11 mg | Vitamin A: 196 IU | Sugar: 16 k | Fiber: 9 g | Potassium: 1119 mg | Cholesterol: 71 mg | Calories: 368 kcal | Saturated Fat: vii g | Fat: 13 m | Protein: 32 g | Carbohydrates: 32 one thousand | Iron: 2 mg

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Source: https://silkroadrecipes.com/szechuan-pork-chinese-eggplant-stir-fry/

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