In Sichuan cooking, there are over twenty-three different flavours that can be created. 'Yu-shiang' or 'fish fragrant' is just one of these, but this dish does not actually taste 'fishy'. It is a way of describing the almost bouillon-like taste that is derived from using a good stock. Here, the flavour is created using a good chicken stock, chilli bean sauce and rice vinegar. I love cooking this dish time and time again.
Recipe courtesy of Ching-He Huang
Fragrant Pork
Total:
32 min
Active:
25 min
Yield:
3 servings
Level:
Easy
Total:
32 min
Active:
25 min
Yield:
3 servings
Level:
Easy

Ingredients

  • 6 tablespoons groundnut (peanut) or vegetable oil
  • 1 eggplant, halved lengthwise, and cut into long 1/2-inch thick slices 
  • Water, as needed
  • 2 cloves garlic, crushed and finely chopped
  • 1 tablespoon freshly grated ginger 
  • 1 medium red chile, finely chopped
  • 7 ounces ground pork
  • 1 tablespoon Shaohsing rice wine or dry sherry
  • 2 tablespoons chile bean sauce, see Cook's Note
  • 7 ounces chicken stock, hot
  • 2 pak choy or 1/2 head Chinese cabbage, halved and sliced lengthwise 
  • 1 tablespoon clear rice vinegar or cider vinegar
  • 1 teaspoon toasted sesame oil
  • 2 spring onions, chopped
  • 1 tablespoon cornstarch, blended with 2 tablespoons cold water

Directions

Set a wok over a high heat, and add 4 tablespoons groundnut oil. Fry the eggplant slices with just a splash of water, being careful of the splatter, until softened and golden on the outside. Transfer to a plate, and set aside. 

Wipe down the wok, reheat, and add the remaining 2 tablespoons groundnut oil. Stir-fry the garlic, ginger, and chile for a few seconds, and then add the ground pork. Stir-fry for 1 minute, and then pour in the rice wine or sherry. Cook until the meat has browned, and then add the chile bean sauce, and stock. Return the eggplant slices to the wok, along with the pak choy. 

Season the dish with the vinegar, and sesame oil, and bring everything to a boil. Stir in the chopped spring onions. Add the blended cornstarch slurry, and stir to thicken the sauce. Serve immediately.

Cook's Note

Can be found at specialty Asian markets.

IDEAS YOU'LL LOVE

Crispy Fragrant Duck with Pickled Radish Salad

Recipe courtesy of Ching-He Huang

Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa

Recipe courtesy of Ching-He Huang

Pork Steamed Buns

Recipe courtesy of Brian Boitano

Braised Pork Belly Bao

Recipe courtesy of Ching-He Huang

Railroad Pork Chop

Recipe courtesy of Brad Lee

Sweet and Sour Pork

Recipe courtesy of Ching-He Huang

Seared Mahi-Mahi with Mango Sauce and Fragrant Rice

Shrimp, Scallop and Pork Shumai

Recipe courtesy of Tyler Florence

Golden Pork and Prawn Dumplings

Recipe courtesy of Ching-He Huang

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unwrapped 2.0

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped

9am | 8c

Unwrapped

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c

Cupcake Wars

1pm | 12c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

The Best Thing I Ever Ate

8pm | 7c

Food: Fact or Fiction?

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here