Heat oil in a wok over high heat until smoking. Calling all you Eggplant lovers out there! The name “魚香,” also known as “Fish-Fragrance,” comes from the “fishy” flavors of fermented bean paste, garlic, ginger, and scallions. Meanwhile, heat white vinegar in a small saucepan until simmering. Perfect over a bed of fluffy steamed rice. Soft, luscious, and vibrantly purple braised eggplants — a Sichuan classic, vegan-ized. I picked up some eggplant … 1/8 cup textured vegetable protein (substitute: 50 g crumbled tofu), 4 dried chilis, deseeded & thinly sliced, 2 tablespoons doubanjiang, or spicy broad bean paste, 1/2 teaspoon ground Sichuan peppercorns (optional), 1 tablespoon chili oil (home-made recipe HERE), 1/2 tablespoon cornstarch (up to 1 tablespoon, if desired), Tag @chez.jorge on Instagram and hashtag it #chezjorge. Reduce heat to medium add eggplant, and cook, tossing occasionally, until softened and well browned on all sides. Some HTML is OK: link, strong, em. Soft, luscious, and vibrantly purple braised eggplants — a Sichuan classic, vegan-ized. Some comments may be held for manual review. https://www.williams-sonoma.com/recipe/sichuan-style-braised-eggplant.html Here's a flavor bomb you won't want to miss - Spicy Chinese Eggplant with Szechuan Sauce -a tasty, easy vegan dinner recipe you can serve over rice, cauliflower rice, rice noodles, black rice or even quinoa! textured vegetable protein (substitute: 50 g crumbled tofu), cornstarch (up to 1 tablespoon, if desired), Taiwanese Popcorn Chick’n #VEGAN. https://newcastleweekly.com.au/sichuan-style-braised-eggplant Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. Heat oil in wok over high heat until just beginning to smoke. Have you cooked this recipe? Let rest for 5 minutes, then add wine, sugar, soy sauce, and Chinkiang vinegar. Combine 1/2 cup kosher salt with 2 quarts water in a medium bowl. Add broad bean paste and cook, stirring for about 30 seconds. Give the yu xiang sauce a quick stir and pour over the eggplant. Stirring constantly, add corn starch and stir until dissolved. Add ground pork and stir-fry for 30 … Add the eggplant and stir-fry for 2-3 minutes, until the eggplant is soft and starting to brown on all sides. It gets its name from the combination of hot, sour, and sweet flavors that are typically served with fish in its native Sichuan. We may earn a commission on purchases, as described in our affiliate policy. Drain eggplant carefully and pat dry with paper towels. Push to sides of wok. Sichuan Braised Eggplant with Minced Pork (鱼香茄子) is a highly popular dish in China. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Read more: Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan. 1 1/2 pounds Chinese or Japanese eggplants (about 3), trimmed, split into quarters lengthwise and cut into 3- to 4-inch lengths, 2 red Thai bird chilies (or any small hot red chili), 3 tablespoons white vinegar or rice wine vinegar, 2 tablespoons Shaoxing wine (or dry sherry), 1 tablespoon Chinkiang vinegar (use a not-too-fancy balsamic vinegar in its place if unavailable), 4 medium cloves minced garlic (about 4 teaspoons), 4 scallions, whites thinly sliced, greens cut into 1/3-inch segments, Roughly chopped fresh cilantro leaves, for garnish. If you see something not so nice, please, report an inappropriate comment. Cooking the eggplant until charred delivers the best, deepest flavor. The dish elicits warmth and luxury, and is marked by the trifecta of sweet, salty, and spicy. https://www.chinasichuanfood.com/chinese-eggplants-with-garlic-sauce Post whatever you want, just keep it seriously about eats, seriously. Quite the epitome of Sichuan … [Photographs: J. Kenji Lopez-Alt]. The sauce has all of sweet, salty, and spicy, and the eggplants are soft & luscious. Perfectly juicy, crisp-skinned white meat and stuffing with all the flavor, sized to feed a smaller gathering. From there, cook the crumbled tofu just as you would cook TVP (instructions below). https://www.chinasichuanfood.com/chinese-eggplants-with-minced-pork Cook, tossing constantly, until sauce is thickened, glossy, and coats eggplants nicely, 1 to 3 minutes … Smoky eggplant is stir-fried until tender, then tossed with a quick sauce flavored with chilies, black vinegar, sugar, and ginger, and garlic for a hearty, flavor-packed dish that comes together in one wok with minimal effort. Cook, stirring and tossing constantly, until fragrant and raw bite is gone, about 30 seconds. Unraveling the mysteries of home cooking through science. Learn more on our Terms of Use page. Soaking the eggplant in salted water allows some of its cell structure to break down, which subsequently allows it to soften more efficiently in the hot wok. We reserve the right to delete off-topic or inflammatory comments. https://www.marionskitchen.com/sichuan-pork-braised-eggplant Soft, luscious, and vibrantly purple braised eggplants — a Sichuan classic, vegan-ized. Would love your thoughts, please comment. If you do not have access to TVP or dislike using TVP, I’m here to tell you that firm tofu is a great alternative! All products linked here have been independently selected by our editors. To prepare the tofu, first press it with a tofu press or some heavy objects to remove excess liquid. A vegan version of the Sichuan classic: braised eggplants (魚香茄子). Then, simply use your hands and crumble the tofu into tiny pieces as shown. Pour in chili sauce, making sure to scrape in any sugar or starch that may have settled on the bottom. Quite the epitome of Sichuan flavors and textures. Sichuan-Style Hot and Sour Eggplant Is a Great Dish That Just Happens to Be Vegan, Hot and Numbing Xi'an-Style Oven-Fried Chicken Wings, Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger, The Crisper Whisperer: How to Handle Eggplant Overload, Pasta With Rich and Hearty Mushroom Bolognese, Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem', Thai-Style Beef With Basil and Chilies (Phat Bai Horapha), Dinner Tonight: Thai-Style Minced Chicken with Basil and Chiles, Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry), Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd), The Ultimate Homemade Green Bean Casserole.