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Yu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
40 minVoor 3Nutri-Score C€€
C
40 min
40 minYu Xiang Qie Zi (Sichuan-Style Eggplant with Minced Meat)
wat u nodig heeft
Ingrediënten
eggplant (cut into bite-sized pieces)Groente en fruit600 g
salt (for the soaking water)Kruiden en specerijen15 g
cooking oil (for sautéing)Voorraadkast60 ml
ground pork (minced)Vlees250 g
ginger (finely minced)Groente en fruit15 g
garlic (finely minced)Groente en fruit4 stukken- doubanjiang (fermented chili bean paste)Voorraadkast30 g
soy sauceVoorraadkast30 ml- black vinegar (Chinkiang vinegar)Voorraadkast20 ml
- Chinese cooking wine (Shaoxing wine)Voorraadkast20 ml
sugarVoorraadkast10 g- MSGVoorraadkast3 g
Sichuan peppercorn (optional, ground)Kruiden en specerijen3 g
waterOverig150 ml- cornstarch (mixed with cold water into a slurry)Voorraadkast10 g
scallions (sliced)Groente en fruit2 stukken
rice (cooked, for serving)Granen300 g
per portie
Voedingswaarden
692kcal
- Koolhydraten
- 87 g
- Eiwitten
- 23 g
- Vetten
- 28 g
wat u gebruikt
Keukengerei
Koekenpan
Mengkom
Vergiet
stap voor stap
Bereiding
- Stap 1
Soak the eggplant
- Cut the eggplant into bite-sized pieces.
- Soak in salt water for 10 minutes, then drain and pat dry.
- Stap 2
Sauté the eggplant
- Heat the oil in a pan and sauté the dried eggplant until slightly soft.
- Remove and set aside.
- Stap 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.
- Stap 4
Simmer the eggplant
- Add the water and the eggplant to the pan.
- Simmer until the eggplant is tender and has absorbed the sauce.
- Stap 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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