Sichuan Blistered Eggplant with Sizzling Pork

By Sprig Originals ✓ · cooked up in Sprig

Silky wok-blistered eggplant in a glossy sweet-sour-garlicky sauce with crumbles of ginger pork — the classic Sichuan "fish-fragrant" flavor built without soy sauce, sugar or cornstarch. Coconut aminos, honey and cider vinegar do the work, and a spoonful of tapioca starch gives the sauce that restaurant cling.

Ingredients

• 1 1/4 lb Chinese or Japanese eggplant (about 3 slender eggplants)
• 1 tsp fine sea salt
• 4 tbsp avocado oil, divided
• 1/2 lb ground pork
• 5 cloves garlic, finely minced
• 1 tbsp fresh ginger, finely minced
• 1 fresh red chili, thinly sliced (or 3/4 tsp crushed red pepper flakes)
• 4 scallions, white and green parts separated, sliced

• 1/3 cup chicken broth
• 3 tbsp coconut aminos
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 2 tsp tomato paste
• 1 1/2 tsp tapioca starch
• 1 tsp toasted sesame oil

• 1 tsp toasted sesame seeds
• 2 tbsp fresh cilantro leaves

Instructions

1. Trim the eggplants and cut them on a sharp diagonal into 3/4-inch-thick oval slices, then cut any wide slices in half so all pieces are roughly the size of your thumb. Toss in a colander with the 1 teaspoon salt and let stand 10 minutes; pat very dry with paper towels. This draws out water so the eggplant browns instead of steaming.
2. In a small bowl, whisk together the chicken broth, coconut aminos, cider vinegar, honey, tomato paste, tapioca starch and sesame oil until completely smooth. Set within reach of the stove — once the wok is hot, everything moves fast.
3. Heat 3 tablespoons of the avocado oil in a 12-inch skillet or carbon-steel wok over medium-high heat until it shimmers, about 2 minutes. Add the eggplant in a single layer (work in two batches if crowded) and cook undisturbed 3 minutes, until deeply browned on the underside. Turn and cook 3 to 4 minutes more, until the pieces are blistered, collapsing and tender when pressed. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the pan and raise heat to high. Add the ground pork, press it flat, and let it sear undisturbed 2 minutes. Break it into coarse crumbles and cook 3 minutes more, until no pink remains and the edges are crisp.
5. Push the pork to one side and add the garlic, ginger, sliced chili and scallion whites to the bare part of the pan. Stir constantly for 45 to 60 seconds, until intensely fragrant but not browned, then stir into the pork.
6. Whisk the sauce once more and pour it in. It will bubble immediately; stir for 45 seconds until it thickens to a glossy glaze that coats a spoon.
7. Return the eggplant to the pan along with the scallion greens. Fold gently for 1 to 2 minutes, spooning sauce over the pieces, until everything is hot and lacquered. Taste and add a splash more vinegar for brightness or a few drops of honey if it needs rounding.
8. Slide onto a warm platter, scatter with sesame seeds and cilantro, and serve right away — on its own, or over cauliflower rice or roasted sweet potato cubes.

Chef's tips

Nutrition (per serving, estimated)

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