Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chinese eggplant and minced pork – spicy Sichuan food! Recipe
Right now’s recipe is a cult traditional I’ve chased for years. The un-inspiring title Chinese language Eggplant and Minced Pork, usually used on menus, does it no justice! It’s a flavour explosion, the saucy model of Sichuan Fish Aromatic Eggplant – candy, savoury, tangy, and slightly bit spicy. This one is a private favorite!
Lovers of Sichuan meals – rejoice! Bear in mind Chef Hannah, our Chinese language chef at RTM who cracked the Beef in Black Bean Sauce recipe? She’s again, with one other copycat I begged her to grasp – Chinese language eggplant with minced pork!
You already know the dish I imply – the one with these slippery delicate eggplant batons with slightly little bit of pork mince, smothered in a fierce trying (although surprisingly delicate) shiny sauce full of in-your-face savoury flavours and little bits of chilli.
It’s a Sichuan traditional I’ve been on a mission to recreate for years, however simply couldn’t get the flavour fairly proper. I lastly caved and requested Hannah to repeat a restaurant model – and increase! She made 6 variations in a single night, one after the opposite, and cracked the code!
Bonus: This recipe requires a visit to the Asian retailer however that stated, our supermarket-sub model is so good, we’d have fortunately shared it – if we hadn’t already tasted the OG!.
A bit about right this moment’s recipe
Right now’s dish is Sichuan Fish Aromatic Eggplant (Yu Xiang Qie Zi), a well-liked eggplant stir fry in China made with slightly little bit of pork mince, semi-braised and stir fried in a sauce that’s savoury, candy, a bit tangy and a bit spicy. Generally it’s saucy, different instances it’s not.
Right here in Australia, the model of this dish that’s fashionable is saucy, and is often listed on menus with the totally un-imaginative title “Eggplant with pork mince”, although generally eating places will go rogue and add one thing to the title like “braised with chilli and vinegar” (wild, I do know!).
Our recipe is particularly primarily based on the one served at Style of Shanghai, a well-known Chinese language restaurant chain right here in Sydney I’ve been frequenting for many years. Higher identified for his or her dumplings however they produce other standout choices together with this eggplant and pork dish.
Hannah, in case you don’t know, is a chef on my meals financial institution workforce and comes from a protracted line of cooks from China’s Szechuan province. She even despatched this recipe to her father (a superb chef himself), and his solely suggestions was, “wants extra oil.”
If you already know Asian foodie households, that’s excessive reward – mainly code for, “good, you nailed it, it’s superb, 12 out of 10!” As a result of nobody’s a more durable critic than household!
And that’s how you already know this recipe is dead-set legit. I promise you’ll not be upset.
Thanks Chef Hannah. I’ve such admiration in your cooking expertise and hope to convey many extra to our readers within the years to come back!
Right here’s what you want. Don’t be delay by unfamiliar components—we examined this with common grocery retailer substitutes and had been blown away. Truthfully, if Chef Hannah hadn’t already cracked the Rolls Royce model, I’d have caught to the choice model for myself (although I in all probability wouldn’t have dared publish it – you’ll see why!)
1. STIR FRY sauce
There’s fairly a beneficiant quantity of sauce on this dish which is shiny and thickened so it coats the eggplant superbly. Right here’s what goes in it:
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Soy sauces – Darkish soy makes the sauce darker and provides stronger soy flavour whereas gentle soy is extra for salt. Substitutions:
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darkish soy with gentle soy (count on a lighter sauce color and barely much less flavour)
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gentle soy with any all-purpose soy sauce.
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don’t sub the sunshine soy with darkish soy (method too sturdy!)
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Chinese language black vinegar – Appears like balsamic vinegar and tastes a bit prefer it too however with a slight savoury edge. Accessible at Asian shops and a few massive supermarkets, although truthfully I wouldn’t get it only for the small quantity required on this recipe. Substitute with half balsamic vinegar and half rice vinegar as a substitute (it’s fairly shut).
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Honey and sugar – To stability the tang and savoury within the sauce. Sugar simply provides sweetness whereas simply 1 teaspoon of honey, whereas additionally including sweetness, makes the sauce clear and actually shiny relatively than cloudy. Superior cooking tip from Hannah!
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Cornflour / cornstarch – Thickens the sauce and makes it superbly shiny.
2. Speciality add-ins
These two components are important for an genuine model of this dish – the pickled purple chilli was truly the ultimate piece of the puzzle that Chef Hannah found out to crack the recipe!
However don’t be daunted in the event that they sound unfamiliar otherwise you don’t stay close to an Asian grocery retailer. Learn on for substitutions.
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Chinese language broad bean sauce (doubanjiang) – A fermented paste comprised of broad beans, soybeans, salt, and infrequently chilli. Savoury, salty, and full of umami. We use the spicy Sichuan model (Pixian doubanjiang), well-known for dishes like Mapo Tofu. Discover it at Asian grocers.
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Pickled purple chilli (salted chillies) – Chopped, salted Chinese language purple chillies, used within the unique Style of Shanghai dish. You’ll see flecks within the remaining dish! It provides a gentle spicy tang as a result of we solely use 1 teaspoon.
We use Tan Tan Xiang model, however you possibly can substitute with finely chopped pickled sizzling peppers (like Hoyts model), and even jalapeños (sure, actually!). Skip when you actually concern spice, however you’ll lose a layer of flavour (as a result of it provides salt and tang too).
Substitutions
No Asian grocer close by? Strive certainly one of these mixtures utilizing grocery store components. It’s 92% nearly as good – our complete workforce was impressed!
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Choice 1: 2 tsp miso paste + 3 tsp sambal oelek + 1 tsp chopped pickled sizzling peppers (like Hoyts)
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Choice 2: 1 tbsp chilli bean sauce* + 2 tsp chopped pickled sizzling peppers
*Chilli bean sauce (Toban Djan) is completely different from doubanjiang however nonetheless works nicely right here. Lee Kum Lee model is bought at some Coles and Woolworths in Australia, plus Asian shops and on-line (Amazon right here).
3. STIR FRY ADD-INS
And listed here are the issues that go in the stir fry. There’s solely a small quantity of pork – simply 100g/3.5oz – in comparison with the quantity of eggplant which is the way it’s presupposed to be.
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Pork – That is the standard meat although when you can’t eat it, it can work with chicken or turkey too, although these meats are leaner.
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Eggplant (aubergine within the UK) – You’ll want one massive or two medium eggplants. No have to peel the pores and skin – the bitterness is generally bred out nowadays. However when you choose, go forward and peel utilizing a potato peeler.
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Oil – For cooking the eggplant and stir fry. Historically, the eggplant is deep-fried for that delicate, silky texture solely oil can provide. However we additionally examined it with my favorite pan-steamed technique utilizing simply 2 tablespoons of oil – and it was nonetheless improbable! The daring sauce makes up for it, and I’ve fortunately made the lighter model on Tuesday nights.
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Garlic and ginger – quantity is important fragrant flavour base for this recipe!
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Inexperienced onion – Use the white half for cooking, and the darkish inexperienced half for garnish.
Firstly, select a way to cook dinner the eggplant. Fried in about 1 cup of oil for the genuine technique which can make the eggplant superbly silky. Or, pan steamed for a more healthy model.
1. Fry eggplant (genuine technique)
A wok is finest because the curved form of the wok means you get extra frying floor space utilizing much less oil, then you should utilize the wok for cooking.
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Fry – Warmth the oil on excessive warmth till it’s 180°C/350°F. Fry the eggplant in two batches for round 4 minutes every till calmly browned.
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Take away the eggplant from the oil utilizing a slotted spoon and drain on a paper towel lined plate.
Take away all however 2 tablespoons of the oil within the wok which we’ll use to cook dinner the eggplant. The oil will be re-used for any cooking objective as it’s clear.
No wok however need to fry the eggplant? Use a medium saucepan and fill with 2 cm / 0.8″ oil. Fry eggplant per recipe. Then cook dinner the rest of the recipe in a pan relatively than wok.
2. pan-steamed (less-oil technique)
It is a technique of cooking eggplant I’ve beforehand shared the place it’s pan-fried them steamed. You’ll want a big pan with a lid to lure the steam to make use of this technique. It then is smart to make use of the identical pan for cooking in, although you can change to a wok if you wish to.
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Brown – Warmth 2 tablespoons of oil over excessive warmth in a non-stick pan. Place the eggplant in and calmly brown the flesh-side of every piece – round 90 seconds on all sides.
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Pan-steam – Fastidiously pour 1/3 cup of water across the eggplant (it can steam on contact, so watch out right here). Then shortly place the lid on to lure the steam and cook dinner for two minutes till the water has evaporated and the eggplant is cooked throughout (verify with a butter knife). If wanted, add a bit extra water and proceed steaming.
3. cooking
As with all stir-fries, this strikes fast! So be sure to have all of your components out and able to toss into into the wok or pan.
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Combine sauce – Put the cornflour/cornstarch right into a jug with the sunshine soy sauce first and blend till lump free. Then add the remaining sauce components and blend to mix. This order issues – cornflour mixes in quicker in a small quantity of liquid, avoiding lumps.
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Prepare dinner – After cooking the eggplant and eradicating the surplus oil, return the wok to excessive warmth. Prepare dinner the pork for 1 to 2 minutes, breaking it up as you go, till you not see pink. Add the garlic and ginger and cook dinner for 30 seconds.
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Add the pickled chilli and broad bean sauce, cook dinner for 1 minute. This may stain the meat an interesting reddish color.
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Eggplant – Add the cooked eggplant into the wok.
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Add sauce in 2 batches – Add half the sauce. Stir gently for about 30 to 45 seconds till the sauce begins to thicken (like a maple syrup consistency). Then add the remaining sauce and cook dinner for one more 45 seconds to 1 minute till the sauce thickens and turns into shiny.
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Sauce thickness – You need the sauce to have a thickness between honey and maple syrup, so it coats the eggplant superbly. It can thicken slightly extra because it cools a bit between going from the wok to serving plate to desk to serving your self.
You then’re accomplished – able to pour right into a serving bowl!
Serve this in a shallow bowl-plate (like pictured) or a daily bowl – one thing to carry all of the sauce in and make serving simpler. Flat plates simply make you chase the eggplant round!
Rice is important. The best way it soaks up the sauce is unbeatable, particularly for the reason that eggplant turns so delicate and silky it virtually melts into it.
Which brings me to the following level – no chopsticks. No have to show some extent right here – in fact I can use chopsticks! – this can be a spoon dish. Scoop and shovel! – Johnsat x
Ingredients
- 1 cup vegetable oil , or canola, sunflower oil (Note 1 for no-fry version)
- 1 large eggplant or 2 medium/small (450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6″), skin on (Note 2)
- 100g / 3.5 oz pork mince / ground pork (Note 3)
- 1 tbsp ginger , finely minced
- 1 1/2 tbsp garlic , finely minced
- 1 green onion , finely sliced, white & pale green part (for cooking) separated from the green part (garnish)
- 1 tsp pickled red chilli , or any pickled spicy peppers (Note 4)
- 1 tbsp broad bean sauce , we use Pixian doubanjiang, the spicy Sichuan version(Note 5)
- 1 1/2 tsp cornflour / cornstarch
- 1 tbsp light soy sauce (Note 7)
- 1/2 tsp dark soy sauce (Note 7)
- 1 1/2 tbsp sugar
- 1 tsp honey
- 3 1/2 tsp black vinegar (Note 8)
- 1/2 cup water
- Steamed white rice
Instructions
- ABBREVIATED – Mix sauce. Fry eggplant until soft. Keep 2T oil. Cook pork 2 min, then garlic, ginger and white part green onion for 30 sec. Cook chilli + broad bean sauce 1 min. Add eggplant and sauce in 2 batches, once thickened, serve!
- Sauce – Mix the cornflour and light soy in a jug until lump free. Add the remaining Sauce ingredients and mix to combine. Set aside.
- Fry eggplant – Heat oil in a wok on high heat until hot – 180°C/350°F. Add half of the eggplant and fry for around 4 minutes, stirring and turning gently a few times, until soft all the way through and a bit browned on the surface. Remove with a slotted spoon onto a paper towel lined tray. Repeat with remaining eggplant.
- Remove oil – Carefully remove the leftover oil from the wok except 2 tablespoons, for cooking.
- Stir fry – Cool the wok slightly then return to high heat. Add the pork and cook for 1 – 2 minutes, breaking it up as you go, until you no longer see pink. Add garlic, ginger, white part of the green onion. Stir fry for 30 seconds. Add pickled red chilli and broad bean sauce. Cook for 1 minute.
- Add sauce – Give the Sauce a quick mix (to dissolve settled cornflour). Add eggplant, then add half the Sauce into the wok, toss gently until the sauce starts thickening – about 30 to 45 seconds. Add remaining Sauce, toss gently for 45 seconds until it thickens (goal: between maple syrup and honey).
- Serve – Turn off heat. Pour into a serving bowl, sprinkle with green onion. Serve with rice.
- Brown eggplant – Heat 2 tbsp oil in a large non-stick pan (with lid) over medium high heat. Pan fry eggplant for 1 1/2 minutes on each side until lightly browned.
- Steam – Carefully add 1/3 cup water around the eggplant (it will steam, so be careful). Immediately cover with a lid to trap the steam. Steam for 2 minutes or until the water has evaporated and the eggplant is soft all the way through (if needed, add more water and keep steaming).
- Proceed – Transfer eggplant to a plate. Proceed with recipe using the large non stick pan rather than wok.
Notes
1. No fry version – based on this pan steamed eggplant recipe I’ve previously shared. End dish is not as luxurious because of less oil, but still an excellent mid-week healthier version as all the flavour is still there!
2. Eggplant – This recipe calls for regular eggplant, not Asian ones, so you can cut batons the way restaurants do for this dish. To cut – I cut into 1.5cm / 0.6″ rounds, then cut each circle into batons. Skin removal – These days, bitterness in the skin has been largely bred out. I’ve never had a problem. If you’re concerned, just peel the skin off (I use a potato peeler).
3. Meat – Pork is traditional. Chicken and turkey will also work though the meat will be a little drier (it’s just what it is).
4. Pickled red chilli (also called salted chillies) – Chopped, salted Chinese red chillies used in the original Taste of Shanghai dish. We use Tan Tan Xiang brand (from Asian grocers). Sub with finely chopped pickled hot peppers like Hoyts, or even pickled jalapeños (yes, really!). Adds spicy tang – skip it for less heat, but you’ll lose a flavour layer.
5. Chinese broad bean sauce (doubanjiang) is a fermented paste made from broad beans, soybeans, and salt, often with chilli. It’s savoury, salty, and packed with umami. We use the spicy Sichuan version (Pixian doubanjiang) which is the most well known and used in dishes like Mapo Tofu. Excellent no Asian-store subs – see Note 6!
6. Can’t get to an Asian store? Use one of these regular grocery shop options instead of pickled red chilli and broad bean sauce – end result is 92% as good! (We were pretty amazed):
Option 1: 2 tsp miso, 3 tsp sambal oelek, 1 tsp chopped pickled hot peppersOption 2: 1 tbsp chilli bean sauce*, 2 tsp chopped pickled hot peppers
* Toban Djan – Lee Kum Lee brand is sold at some Coles and Woolworths in Australia, plus Asian stores and online (Amazon here).
7. Soy sauces – Dark soy makes the sauce darker and adds stronger soy flavour, light soy is more for salt. Substitutions:
dark soy with light soy (expect lighter sauce colour and slightly less flavour)
light soy with any all-purpose soy
do not sub the light soy with dark soy (way too strong!)
8. Chinese black vinegar – Looks like balsamic vinegar, tastes like it too but with a slight savoury edge. Available at Asian stores and some large supermarkets. Substitute with half balsamic vinegar and half rice vinegar (it’s pretty close).
Leftovers will keep for 3 days though note that eggplant softens and sweats. Truly best eaten freshly made!
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