Name: Sichuan Fish Fragrant Eggplant with Minced Pork Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 cup vegetable oil (or canola, sunflower oil for frying; see Note 1 for no-fry option); 1 large eggplant or 2 medium/small (450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6″), skin on (see Note 2); 100g (3.5 oz) pork mince / ground pork (see Note 3); 1 tbsp ginger, finely minced; 1.5 tbsp garlic, finely minced; 1 green onion, finely sliced, separate white & pale green part (for cooking) from green part (for garnish); 1 tsp pickled red chili or any pickled spicy peppers (see Note 4); 1 tbsp broad bean sauce (Pixian doubanjiang recommended, the spicy Sichuan version; see Note 5); 1.5 tsp cornflour / cornstarch; 1 tbsp light soy sauce (see Note 7); 0.5 tsp dark soy sauce (see Note 7); 1.5 tbsp sugar; 1 tsp honey; 3.5 tsp black vinegar (see Note 8); 0.5 cup water; Steamed white rice

Introduction

This Chinese eggplant and minced pork dish, known as Sichuan Fish Fragrant Eggplant, boasts rich layers of flavor with spicy, savory, and slightly sweet notes. The tender eggplant pairs perfectly with fragrant minced pork in a mouthwatering sauce. It’s a classic Sichuan recipe that’s surprisingly easy to make at home.

In a white bowl filled with rich, dark reddish-brown sauce, there are large, glossy pieces of eggplant coated in the sauce, mixed with small bits of browned ground meat. The dish is topped with thinly sliced green onions scattered evenly over the glossy sauce surface. A tarnished silver spoon rests inside the bowl, lifting a mix of eggplant and sauce, hinting at the thick, sticky texture of the dish. The bowl sits on a white marbled textured surface with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup vegetable oil (or canola, sunflower oil; see Note 1 for no-fry version)

1 large eggplant or 2 medium/small (450 to 500g), cut into 7 x 1.5 cm batons (skin on; see Note 2)

100g / 3.5 oz pork mince / ground pork (see 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, green part for garnish)

1 tsp pickled red chilli (or any pickled spicy peppers; see Note 4)

1 tbsp broad bean sauce (Pixian doubanjiang, spicy Sichuan version recommended; see Note 5)

1 1/2 tsp cornflour / cornstarch

1 tbsp light soy sauce (see Note 7)

1/2 tsp dark soy sauce (see Note 7)

1 1/2 tbsp sugar

1 tsp honey

3 1/2 tsp black vinegar (see Note 8)

1/2 cup water

Steamed white rice, to serve

Instructions

Step 1: Prepare the sauce by mixing cornflour and light soy sauce in a jug until smooth. Add dark soy sauce, sugar, honey, black vinegar, and water. Stir to combine and set aside.

Step 2: Heat the oil in a wok over high heat until hot (around 180°C / 350°F). Fry half of the eggplant batons for about 4 minutes, gently stirring a few times, until soft and slightly browned. Remove to a paper towel-lined tray. Repeat with the remaining eggplant.

Step 3: Carefully pour out excess oil from the wok, leaving 2 tablespoons for cooking.

Step 4: Return the wok to high heat. Add the pork mince and cook for 1–2 minutes, breaking it up until no pink remains.

Step 5: Add garlic, ginger, and the white and pale green parts of the green onion. Stir-fry for 30 seconds.

Step 6: Add pickled red chilli and broad bean sauce. Cook for 1 minute, stirring constantly.

Step 7: Give the prepared sauce a quick stir to redistribute the cornflour. Add the fried eggplant, then pour in half of the sauce. Toss gently until the sauce begins to thicken, about 30–45 seconds.

Step 8: Add the remaining sauce and toss gently for another 45 seconds until the sauce thickens to a consistency between maple syrup and honey.

Step 9: Turn off heat, transfer to a serving bowl, and garnish with the green parts of the green onion. Serve immediately with steamed white rice.

Optional Step 10: For a healthier, pan-steamed version, heat 2 tablespoons oil in a large non-stick pan over medium-high heat. Pan-fry the eggplant for 1 1/2 minutes on each side until lightly browned.

Optional Step 11: Carefully add 1/3 cup water around the eggplant, cover with a lid, and steam for 2 minutes until the eggplant is fully softened. Add more water and continue steaming if needed.

Optional Step 12: Transfer the eggplant to a plate and continue the recipe in the non-stick pan rather than wok to finish cooking as described above.

Tips & Variations

Use Pixian doubanjiang for authentic Sichuan flavor, or substitute with another spicy broad bean paste if unavailable.

For less oil, try the pan-steamed eggplant method described in the optional steps.

Adjust pickled chili quantity to control the spiciness to your taste.

Serve with steamed jasmine or white rice to balance the savory sauce.

FAQs

Can I use other meats instead of pork?

Yes, ground chicken or turkey can be substituted for pork, though the flavor will be milder. Adjust seasonings as needed to maintain the dish’s bold taste.

Is it necessary to fry the eggplant?

Frying softens the eggplant and adds flavor, but for a lighter version you can use the pan-steaming method detailed in the instructions. This reduces oil use while still yielding tender eggplant.