Sichuan Pork & Braised Eggplant

marionskitchen.com

Jessica Leong

1 tbsp Sichuan peppercorns*

1 tbsp vegetable oil

3 garlic cloves, finely chopped

4 cm piece ginger, finely chopped

3 dried long red chillies, cut into small pieces (or left whole for a milder experience)

300g (10.5 oz) pork mince

2 tbsp soy sauce

1 tbsp Chinese black vinegar*

1 tbsp oyster sauce

2 tsp white sugar

½ cup chicken stock

¼ cup Shaoxing wine (Chinese cooking wine)*

1 large eggplant (about 500g), cut into large chunks

1 tsp corn flour (cornstarch) mixed with 1 tsp water

½ cup finely sliced spring onion (scallions)

Directions at marionskitchen.com

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