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7102 R191

7102 5059 Slow Burn Szechuan Eggplant with Ground Pork

7102 Slow Burn Szechuan Eggplant with Ground Pork

In a small bowl mix together ground pork, Minced Green Onion, Soy Sauce, Sesame Oil, Chili Paste, rice wine vinegar, Slow Burn Seasoning, peanuts, Wild Green Szechuan Peppercorn, and Ground Coriander Seeds.  Heat a wok or cast-iron pan on high heat.  Add the peanut oil and cook the seasoned pork for 5 minutes or until completely cooked. 

Eggplant:  Place the sliced eggplant in a zip lock bag with the Sesame Oil, Wild Green Szechuan Peppercorn, and Slow Burn Seasoning.  Toss until eggplant is evenly coated.  Steam the eggplant for 3 minutes.  Add eggplant to the pork mixture. 


- ½ pound ground pork

- 1 teaspoon Minced Green Onion

- ½ teaspoon Soy Sauce

- ½ teaspoon Sesame Oil

- 1 teaspoon chili paste

- 1 teaspoon rice wine vinegar

- ¼ teaspoon (7102) Slow Burn Seasoning

- 2 tablespoons peanuts

- 1/8 teaspoon (5059) Wild Green Szechuan Peppercorn, freshly ground

- ¼ teaspoon (5022) Ground Coriander Seeds

- 2 tablespoons peanut oil


- 2 Chinese eggplants, cut into ¼ thick slices

- 1 tablespoon Sesame Oil

- 1/8 teaspoon (5059) Wild Green Szechuan Pepper, freshly ground

- 1 teaspoon (7102) Slow Burn Seasoning

Eggplant can be grilled on a grill pan using the same preparation as above.

To steam eggplants:  Place some water in pot or pan and bring to a boil. Insert a metal steamer basket.  When the water is boiling and producing steam, place the eggplants in the steamer, and steam for 3 minutes.  Test for doneness by squeezing the sides gently with your fingers. The eggplants should feel soft and pliable

Tender eggplant with spicy, flavorful pork



More Information
SKU 7102 R191


Prep Time 10 Minutes
Cook Time 10 Minutes
Total Time 20 Minutes
Yield 2 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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