Ingredients with Measurements:
- 2 medium-sized eggplants
- 1/2 cup of ground pork
- 1/4 cup of diced shiitake mushrooms
- 2 tablespoons of diced green onions
- 1 tablespoon of minced ginger
- 1 tablespoon of minced garlic
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of Shaoxing wine
- 1 tablespoon of cornstarch
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1 teaspoon of ground Sichuan peppercorns
- 1 teaspoon of dried chenpi (mandarin orange peel)
- 1/2 cup of chicken broth
- 2 tablespoons of vegetable oil
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting board
- Wok or large skillet with lid
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh in a criss-cross pattern. Place them on a baking sheet and brush with vegetable oil. Bake for 20-25 minutes until tender.
2. While the eggplants are baking, prepare the stuffing. In a mixing bowl, combine ground pork, shiitake mushrooms, green onions, ginger, garlic, soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, sesame oil, Sichuan peppercorns, and dried chenpi. Mix well.
3. Heat a wok or large skillet over high heat. Add vegetable oil and swirl to coat. Add the stuffing mixture and stir-fry for 3-5 minutes until the pork is cooked through and the mushrooms are tender. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.
4. Remove the eggplants from the oven and let them cool slightly. Use a spoon or spatula to scoop out the flesh, leaving a 1/2-inch thick shell. Chop the eggplant flesh and add it to the stuffing mixture. Stir to combine.
5. Stuff the eggplant shells with the stuffing mixture. Place them back on the baking sheet and bake for another 10-15 minutes until the tops are golden brown.
6. Serve hot with rice or noodles.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 15g
- Protein: 10g
- Fiber: 6g
- Sodium: 480mg
Substitutions for ingredients:
- Ground pork can be substituted with ground chicken or turkey.
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Dried chenpi can be substituted with fresh orange zest.
Variations:
- Vegetarian version: Omit the ground pork and use diced tofu or tempeh instead.
- Spicy version: Add chopped chili peppers or chili oil to the stuffing mixture.
- Gluten-free version: Use gluten-free soy sauce and oyster sauce.
Tips and Tricks:
- To make the eggplant shells more stable, cut a thin slice off the bottom to create a flat surface.
- To save time, the stuffing mixture can be made ahead of time and stored in the refrigerator for up to 2 days.
- Leftover stuffing can be used as a filling for dumplings or spring rolls.
Storage Instructions:
- Store leftover stuffed eggplants in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the stuffed eggplants in a microwave-safe dish and microwave on high for 1-2 minutes until heated through.
Presentation Ideas:
- Garnish with chopped cilantro or green onions.
- Serve on a bed of steamed rice or noodles.
- Drizzle with soy sauce or chili oil.
Pairings:
- Serve with a side of stir-fried vegetables or a simple cucumber salad.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Stir-fried snow peas
Troubleshooting Advice:
- If the eggplant shells are too tough to scoop out, try baking them for a few more minutes until they are softer.
- If the stuffing mixture is too dry, add a splash of chicken broth or water.
Food Safety Advice:
- Make sure the ground pork is cooked through to an internal temperature of 160°F (71°C).
- Store leftover stuffed eggplants in the refrigerator within 2 hours of cooking.
Food History:
- Chenpi is a traditional Chinese ingredient made from dried mandarin orange peel. It is commonly used in Sichuan cuisine to add a citrusy flavor to dishes.
Flavor Profiles:
- This dish is savory, slightly sweet, and has a citrusy aroma from the chenpi.
Serving Suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese