Marion's Sichuan eggplant and pork

Marion Grasby gets a little hot under the collar with this cracking Chinese stir-fry.

• 1 large (about 500g) eggplant
• 3 dried whole red chillies
• 2 teaspoons Sichuan peppercorns
• 2 teaspoons cornflour
• 60ml (1/4 cup) shaoxing wine
• 125ml (1/2 cup) Chicken stock
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon oyster sauce
• 2 teaspoons white sugar
• 2 tablespoons vegetable oil
• 3 garlic cloves, finely chopped
• 300g pork mince
• 1/2 teaspoon dried chilli flakes (optional)
• 1/2 cup thinly sliced green shallots

1. Step 1

   Use a sharp knife to halve eggplant lengthways. Cut each half into 3 long strips. Cut each strip in half diagonally to form thick, chunky batons about 5cm long.

2. Step 2

   Steam eggplant, covered, in a bamboo steamer set over a wok or saucepan of simmering water for 15-20 minutes or until just tender when tested with a skewer. Set aside.

3. Step 3

   Meanwhile, soak the whole chillies in hot water for 15 minutes or until softened. Drain. Set aside to cool. Squeeze out excess water. Cut into 2cm-long pieces.

4. Step 4

   Cook Sichuan peppercorns in a dry frying pan over medium-high heat, stirring, for 1 minute or until aromatic. Transfer to a mortar and use a pestle to grind to a fine powder.

5. Step 5

   Whisk cornflour and shaoxing wine in a bowl until smooth and combined. Whisk in the chicken stock, soy sauce, Chinese black vinegar, oyster sauce and sugar until combined.

6. Step 6

   Heat oil in a wok over high heat. Stir-fry garlic and sliced chilli for 30 seconds. Add pork. Stir-fry for 3 minutes. Add eggplant, cornflour mixture and peppercorns. Simmer for 1 minute. Add chilli, if using. Top with shallot.

Toasting any whole spices before grinding helps to release more flavour and aroma.

Steaming the eggplant allows it to soften without soaking up any fats or oils, which is what happens when you fry it first.