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Sichuan-braiseret aubergine med hakket svinekød

Sichuan-braiseret aubergine med hakket svinekød

Haini
This Sichuan Braised Eggplant with Minced Pork has incredible flavors. It tastes healthy and delicious.
Ingen bedømmelser endnu
Udskriv Fastgør opskrift Gemme
Forb. tid 10 minutter
Tilb. tid 35 minutter
Samlet tid 45 minutter
Ret Aftensmad
Køkken Kinesisk
Antal 2 Mennesker

Ingredienser
  

  • 2 large Eggplants (about 800 g)
  • 250 g Minced Pork
  • 5 Fed hvidløg, hakket
  • 1 Spsk. Ingefær, skåret i skiver
  • 3 Forårsløg, hakket
  • 1 Spsk. Sichuan peberkorn
  • 3 Dried Red Peppers, long, cut in small pieces
  • 1/2 Spsk. Chili Bean Sauce (Doubanjiang)
  • 2 Spsk. Lys sojasovs
  • 1 Spsk. Kinesisk Sort Eddike
  • 1 Spsk. Østers sovs
  • 3 Spsk. Kinesisk madlavningsvin
  • 2 tsk Sukker
  • 2 Spsk. Vegetabilsk olie
  • 1/2 kop Vand

Stivelsesvand

  • 1/2 Spsk. Majsstivelse
  • 1/4 kop / 60 ml Water

Sådan gør du
 

  • Wash and cut the Eggplant in large chunks. Set aside.
  • Grind the Pork in a food processor. Put the Minced Pork in a bowl and set aside.
  • Rist Sichuan-peberkornene på en pande ved middel varme i ca. 1 minut. Tag den af varmen, og stød peberkornene med en morter og støder. Sæt dem til side.
  • In a wok, add the Vegetable Oil, on medium-high heat. Add the Garlic and Ginger and stir for about 20 seconds. Then add the Dried Red Pepper and Sichuan Peppercorns. Stir until fragrant.
  • Add the Minced Pork. Stir for about 2 minutes. Then add the Chili Bean Sauce. Mix well with the Pork.
  • Add all the Sauces (Light Soy Sauce, Oyster Sauce, Chinese Black Vinegar, Chinese Cooking Wine), Sugar and Water. Mix well. Then add the Eggplant and toss together. Turn the heat to medium. Cover with a lid. Simmer for about 30 minutes.
  • After 15 minutes, check on the Eggplant and make sure there is enough liquid in the wok. Add extra Water if needed.
  • Once the cooking is done, mix the Cornstarch with Water, and add 3 tbsp of it to the wok to help thicken up the sauce.
  • Before serving, add some chopped Green Onions for garnish. Serve hot!

Video

Noter

  • It is best to use Chinese eggplants. If they are not available, you can use Aubergine.
  • If you want to tune down the spiciness, you can use less Sichuan Peppercorns and Dried Red Peppers.
  • Do not skip the final step of Starch water, this is the magic that brings the glossy sauce together.
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