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Fragrant Pork

  • 3servings
  • 32minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, E
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons groundnut ( peanut ) or vegetable oil

  2. 1 eggplant , halved lengthwise, and cut into long 1/2-inch thick slices

  3. Water, as needed

  4. 2 cloves garlic , crushed and finely chopped

  5. 1 tablespoon freshly grated ginger

  6. 1 medium red chile, finely chopped

  7. 7 ounces ground pork

  8. 1 tablespoon Shaohsing rice wine or dry sherry

  9. 2 tablespoons chile bean sauce*

  10. 7 ounces chicken stock , hot

  11. 2 pak choy or 1/2 head Chinese cabbage , halved and sliced lengthwise

  12. 1 tablespoon clear rice vinegar or cider vinegar

  13. 1 teaspoon toasted sesame oil

  14. 2 spring onions , chopped

  15. 1 tablespoon cornstarch , blended with

  16. 2 tablespoons cold water

  17. Can be found at specialty Asian markets.

Instructions Jump to Ingredients ↑

  1. In Sichuan cooking, there are over twenty-three different flavours that can be created. 'Yu-shiang' or ' fish fragrant' is just one of these, but this dish does not actually taste 'fishy'. It is a way of describing the almost bouillon-like taste that is derived from using a good stock.

  2. Here, the flavour is created using a good chicken stock, chilli bean sauce and rice vinegar . I love cooking this dish time and time again.

  3. Set a wok over a high heat, and add 4 tablespoons groundnut oil. Fry the eggplant slices with just a splash of water, being careful of the splatter, until softened and golden on the outside. Transfer to a plate, and set aside.

  4. Wipe down the wok, reheat, and add the remaining 2 tablespoons groundnut oil. Stir-fry the garlic, ginger , and chile for a few seconds, and then add the ground pork. Stir-fry for 1 minute, and then pour in the rice wine or sherry. Cook until the meat has browned, and then add the chile bean sauce , and stock. Return the eggplant slices to the wok, along with the pak choy.

  5. Season the dish with the vinegar, and sesame oil, and bring everything to a boil. Stir in the chopped spring onions. Add the blended cornstarch slurry , and stir to thicken the sauce. Serve immediately.

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