J.R. Johnson

My father texted the other day to say that he was making a dish from my childhood, Mrs. Chiang’s Eggplant with Chopped Meat. The name brought back memories of hot chili and flavorful meat with rice. I should make that too, I thought. Where is my wok?

Several days later I made the dish with what I had or could get. Two eggplants became one, eight scallions became two huge handfuls from my bag of pre-chopped and frozen, peanut oil became avocado and pork became turkey. Fortunately, the recipe is quite forgiving.

The chili paste stayed the same, as did the complex and satisfying taste. And the fond memories.

I still haven’t found my wok.

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Eggplant with Ground Turkey
(adapted from Mrs. Chiang’s Szechwan Cookbook)

• ½ lb. ground turkey, pork or beef
• 3 Tbsp. soy sauce
• 1 Tbsp. sesame oil
• 8 scallions
• 2 medium eggplants
• 8 cloves garlic
• 1-inch piece fresh ginger
• 5 Tbsp. peanut or other high-temperature oil
• 2 Tbsp. hot chili paste
• 1 to 1½ tsp. sugar
• 1½ tsp. salt
• ⅔ cup water

1. Put the meat in a bowl and stir in the soy sauce and sesame oil.
2. Clean and chop the scallions into small pieces. Mix half the chopped scallions into the meat. Reserve the rest for later use.
3. Peel the eggplants and cut into ½-1 inch cubes.
4. Smash the garlic, peel, and chop into little pieces, about the size of grains of rice.
5. Peel the ginger and chop into pieces the size of match heads.
6. Heat the pan on high until the oil just begins to smoke. Add the garlic and ginger and stir-fry for 30 seconds.
7. Add the hot chili paste and stir-fry for another 30 seconds.
8. Add the chopped meat mixture and cook for 2 minutes, stirring to break up any large lumps.
9. Add the eggplant and stir-fry everything for another 4 minutes or so.
10. Sprinkle the sugar and salt over the eggplant mixture, stir-fry for another 2 minutes. Stir stir stir stir stir.
11. Pour in the water and add the reserved scallions. Wait until the water comes to a boil, then cover the pan without reducing the heat. Cook for another 15 minutes, until the eggplant is soft.

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