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Eggplant Szechwan Style

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Eggplant Szechwan Style has a fine taste. Eggplant Szechwan Style gets its rich flavor from eggplant cooked with pork and chicken broth. Eggplant Szechwan Style is inspired by many food joints across the world.
  Chicken broth 1⁄2 Cup (8 tbs), fresh or canned
  Vinegar 1 Teaspoon
  Soy sauce 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Eggplant 1 Large, pounded
  Salad oil 5 Tablespoon
  Boneless pork 1⁄4 Pound, finely chopped
  Whole green onions 2 , finely chopped
  Minced ginger 1 Teaspoon
  Garlic 2 Teaspoon, minced
  Chile peppers 2 Teaspoon, crumbled
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon
  Sesame oil 1 Teaspoon

In a bowl combine chicken broth, sugar, vinegar, soy, salt, and pepper; set aside.
Peel eggplant and cut in strips 2 inches long and 1/2 inch thick.
Heat a wok or wide frying pan over medium-high heat.
When pan is hot, add 3 tablespoons of the oil.
When oil is hot, add eggplant and stir-fry for 3 minutes.
Remove from pan.
Heat the remaining 2 tablespoons oil in pan.
Add pork, onion, ginger, garlic, and hot bean sauce.
Stir-fry until meat is no longer pink
Return eggplant to pan, pour in chicken broth mixture, cover, and cook over medium-low heat until eggplant is tender (about 6 minutes).
Blend cornstarch and water, pour into pan and cook, stirring, until sauce bubbles and thickens.
Stir in sesame oil

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1096 Calories from Fat 806

% Daily Value*

Total Fat 91 g140%

Saturated Fat 7.6 g37.9%

Trans Fat 1.4 g

Cholesterol 72.6 mg24.2%

Sodium 2194.2 mg91.4%

Total Carbohydrates 45 g15%

Dietary Fiber 19.8 g79.1%

Sugars 16.4 g

Protein 33 g65.1%

Vitamin A 74.8% Vitamin C 45.9%

Calcium 9.1% Iron 18.3%

*Based on a 2000 Calorie diet

1 Comment

Colin's picture
Eggplant Szechwan Style Recipe