Chinese stir fried Sichuan pork and aubergine

    22 min

    Stir fried aubergines with minced pork, garlic and Sichuan chilli bean paste makes this classic spicy Chinese dish beat any takeaway!

    2 people made this

    Serves: 4 

    • 400g minced pork
    • 1 teaspoon soy sauce
    • 1 teaspoon freshly ground black pepper
    • 2 teaspoons sesame oil, divided
    • 3 tablespoons vegetable oil, divided
    • 3 cloves garlic, peeled and sliced
    • 3 aubergines, diced
    • 100ml stock or water
    • 3 small red onions, finely diced
    • 3 tablespoons Sichuan chilli bean paste (doubanjiang)
    • 1/2 teaspoon fish sauce
    • 1 teaspoon caster sugar
    • 1 teaspoon vinegar
    • 1 teaspoon of sesame oil
    • 1 spring onion, sliced

    Prep:12min  ›  Cook:10min  ›  Ready in:22min 

    1. Place minced pork, soy sauce, black pepper and 1 teaspoon sesame oil in a large bowl; mix well and marinate for at least 10 minutes.
    2. Heat 2 tablespoons of oil in a preheated wok. Saute half of the garlic until fragrant and add the aubergines. Gradually stir in the stock, stirring until the aubergines turn brown and have softened; transfer aubergines onto a plate.
    3. Heat remaining 1 tablespoon of oil in the same wok, saute the other half of the garlic until fragrant. Add minced pork and red onions; stir-fry until pork is browned on all sides. Add chilli paste, cooked aubergines, fish sauce, sugar, vinegar, remaining teaspoon of sesame oil and stir well. Sprinkle spring onions on top and serve.

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