Plat
Yu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
40 minPour 3Nutri-Score C€€
C
40 min
40 minYu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
ce qu’il vous faut
Ingrédients
eggplant (cut into bite-sized pieces)Fruits et légumes600 g
salt (for the soaking water)Épices15 g
cooking oil (for sautéing)Épicerie60 ml
ground pork (minced)Viandes250 g
ginger (finely minced)Fruits et légumes15 g
garlic (finely minced)Fruits et légumes4 morceaux- doubanjiang (fermented chili bean paste)Épicerie30 g
soy sauceÉpicerie30 ml- black vinegar (Chinkiang vinegar)Épicerie20 ml
- Chinese cooking wine (Shaoxing wine)Épicerie20 ml
sugarÉpicerie10 g- MSGÉpicerie3 g
Sichuan peppercorn (optional, ground)Épices3 g
waterAutres150 ml- cornstarch (mixed with cold water into a slurry)Épicerie10 g
scallions (sliced)Fruits et légumes2 morceaux
rice (cooked, for serving)Céréales300 g
par portion
Nutrition
692kcal
- Glucides
- 87 g
- Protéines
- 23 g
- Lipides
- 28 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Passoire
pas à pas
Préparation
- Étape 1
Soak the eggplant
- Cut the eggplant into bite-sized pieces.
- Soak in salt water for 10 minutes, then drain and pat dry.
- Étape 2
Sauté the eggplant
- Heat the oil in a pan and sauté the dried eggplant until slightly soft.
- Remove and set aside.
- Étape 3
Build the sauce
- In the same pan, brown the ground meat.
- Add the ginger, garlic, doubanjiang, soy sauce, black vinegar, cooking wine, sugar, MSG and Sichuan peppercorn.
- Stir until fragrant.
- Étape 4
Simmer the eggplant
- Add the water and the eggplant to the pan.
- Simmer until the eggplant is tender and has absorbed the sauce.
- Étape 5
Thicken and serve
- Stir in the cornstarch slurry and let the sauce reduce until glossy.
- Top with scallions and serve with rice.
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