Spicy & Savory Mala Eggplant Stir-fry
Elevate Your Home Cooking! An Exquisite Eggplant Dish with a Deep Flavor from Mala Sauce
Introducing ‘Mala Eggplant Stir-fry,’ a delightful dish that replaces traditional yuxiang sauce with a vibrant and spicy mala sauce, enhanced by fresh vegetables for a rich and complex flavor profile. The exterior of the eggplant is crispy, while the inside remains tender, creating a fantastic harmony with the addictive mala sauce. This dish is perfect as a side for rice or as a star for special occasions!
Main Ingredients
- 2 medium eggplants
- 100g minced pork
- 10g cooking oil (for stir-frying)
- 20g scallions
- 50g onion
- 20g minced garlic
- 5g minced ginger
- 100g mala sauce
- 1 green chili
- 1 red chili
- Tempura batter (150g cornstarch + 50g water)
- Pinch of salt
- Pinch of black pepper
- Vegetable oil for frying (as needed)
Cooking Instructions
Step 1
First, wash the eggplants thoroughly. Trim off the stem ends, then cut each eggplant lengthwise into two halves. These will be your serving pieces.
Step 2
Finely chop the scallions, onion, green chili, and red chili. Removing the seeds from the chilies before chopping will result in a cleaner flavor and texture.
Step 3
Heat cooking oil in a wok or deep pan over medium-low heat. Add the minced garlic and sauté until it becomes fragrant and lightly golden. Then, add the chopped scallions and onion, stir-frying until they turn translucent and aromatic.
Step 4
Once the onions are translucent, add the minced pork to the pan. Season with a pinch of salt and pepper, and incorporate the minced ginger. Break up any clumps of pork and stir-fry until it is completely cooked through. Ensuring the pork is fully cooked is key to avoiding any raw taste.
Step 5
When the pork is fully cooked, add the finely chopped green and red chilies to the pan and stir-fry briefly. Next, pour in the 100g of mala sauce. Stir everything together well, ensuring the sauce coats all the ingredients.
Step 6
Bring the sauce mixture to a simmer. Gradually add the pre-made cornstarch slurry (150g cornstarch mixed with 50g water), stirring continuously until the sauce thickens to your desired consistency. Once thickened, turn off the heat temporarily. (To prepare the cornstarch slurry, simply mix 150g of cornstarch with 50g of water beforehand.)
Step 7
Now it’s time to fry the eggplant. Prepare the tempura batter by mixing 150g of cornstarch with 50g of water. Let it sit for a moment until the cornstarch settles at the bottom. Carefully pour off the clear liquid from the top, leaving behind a thick batter. Coat the cut eggplant pieces evenly with this batter. Heat vegetable oil to 170°C (338°F). Carefully place the battered eggplant pieces into the hot oil and fry for about 3-4 minutes, or until they are golden brown and crispy. Be careful not to overcrowd the pan, and maintain the oil temperature to prevent the eggplant from absorbing too much oil.
Step 8
Remove the fried eggplant from the oil and place them on paper towels to drain any excess oil. Drizzle generously with the prepared spicy and flavorful mala sauce. Your delicious Mala Eggplant Stir-fry is now ready to be served! It’s especially wonderful enjoyed with a warm bowl of rice.
