Sichuan-style Fish-fragrant Eggplant (Transcription)

yield 4 servings time estimate 25 minutes, plus ingredient prep special requirements wok source The Wok: Recipes and Techniques

Savory Sichuan eggplant stir fry. Streamlined procedure from original recipe.

ingredient amount procedure
Chinese or Japanese eggplant, cut 1 lb
Kosher salt 120 g (½ cup)
Water 2 L
Cornstarch 6 g (2 tsp)
Brine and coat eggplant Fry eggplant
Chinkiang vinegar 2 tsp
Chile pickling liquid 2 tsp
Light soy sauce 2 tsp
Dark soy sauce 1 tsp
Sugar 12 g (1 Tbs)
Chicken stock 2 Tbs
Kosher salt pinch
MSG pinch
Cornstarch 3 g (1 tsp)
Combine sauce
Peanut oil 6 Tbp
Ground pork 60 g
Minced garlic 15 g (2 Tbs / 6 cloves)
Minced ginger 5 g (2 tsp / ½-inch)
Pixian doubanjiang 12 g (1 Tbs)
Pickled chiles 4 g (1 tsp)
Scallions, whites and pale green parts cut into 1-inch segments. 2 stems
Stir-fry the pork, sauce, and aromatics Return eggplant and coat in sauce
Scallions, dark green parts, thinly sliced 2 stems
Cilantro, chopped Small handful
Garnish
  1. Combine salt and water in a large bowl. Add the eggplant pieces, cover with a paper towel, press down to soak the paper towel in brine, and set aside to soak for at least 10 and up to 20 minutes. Drain and dry the eggplant using a salad spinner. Transer to a bowl, sprinkle with the cornstarch, and toss with your fingertips until lightly coated.
  2. Heat a wok over hight heat until lightly smoking. Add 1⁄4 cup of oil and swil to coat. Reduce the heat to medium-high. Add the eggplant and spread into a single layer. Cook, turning the eggplant occasionally, until softened and well browned on all sides, about 4 mounts. Transfer the eggplant to an empty bowl and set aside.
  3. Combine in a small bowl and mix with a fork.
  4. Return the wok to high heat until lightly smoking. Add 2 Tbs oil and swirl to coat. Add the pork and cook and break up until no longer pink. Add the aromatics and stir-fry until fragrant and the oil has become dark red from the bean paste, about 30 seconds. Stir-fry the sauce and add it to the wok by swirling it around the sides. Stir-fry until the sauce is thickened and glossy, about 15 seconds.
  5. Return the eggplant to the wok and toss to coat in the sauce (if the sauce overthickens and becomes globby, thin it out with a splash of water).
  6. Transfer to a serving bowl and garnish with scallion greens and cilantro.