Sichuan Eggplant Stirfry

Ingredients

• 300g Chinese or regular eggplant, cut into bite sized pieces
• 1 tsp salt
• 1 tbsp potato starch
• 1 tbsp Lee Kum Kee Premium Soy Sauce
• 1/2 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Chinkiang vinegar
• 1 1/2 tbsp sugar
• 2 tsp ground bean sauce (doubanjiang)
• 1/4 cup water
• 2 tsp potato starch
• 3 tbsp cooking oil
• 115g minced pork
• 2 green onions, sliced (saving some for garnish)
• 2 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 dried red chillies
• 3 bird's eye chillies, sliced (saving some for garnish)
• 1/4 tsp Sichuan peppercorn

Method

1. Place eggplants into a large bowl of water. Add in the 1 tsp of salt and let the eggplants be submerged in salted water for about 10 mins. Then drain water and pat dry with paper towels and coat eggplants with potato starch.
2. In a small bowl, combine Lee Kum Kee Premium Soy Sauce, dark soy sauce, oyster sauce, vinegar, sugar, water and potato starch to make the sauce.
3. In a pan or wok, heat up the 2 tbsp of oil. Add in eggplant and cook until the edges are slightly charred and starts to soften. Transfer to a plate.
4. Add another tbsp of oil to the pan and add in the green onion, garlic, ginger and the red chillies and stir for a minute.
5. Add in the minced pork and stir until fully cooked. Then add in the doubanjiang and Sichuan peppercorn, then stir fry until pork is well coated.
6. Add in the sauce to the pan and stir fry until the sauce thickens. Return the eggplants to the pan and coat eggplant well with sauce.
7. Plate up and garnish with reserved sliced spring onions and fresh chillies. Serve with steamed rice.

Product used in recipe

• LEE KUM KEE - LKK PREMIUM SOY SAUCE 150ML