You are here

Eggplant Szechwan Style

admin's picture
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.
Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried

Rate It

Your rating: None
4.11316
Average: 4.1 (19 votes)

1 Comment

Colin's picture
Excellent! I used peanut oil instead of "salad oil" and probably more garlic and ginger than called for (I don't measure stuff, in general). I used a "regular" 'bean sauce with garlic' and added Sriracha Hot Chili Sauce (available evrywhere) after serving diners who don't like spicy/hot food. Also, I added half a head of sliced bok choy when the ground pork was almost done (pork today is very lean and doesn't need draining); this added texture, veggies, variety, and kept the "no-carbers" (won't eat the rice) happy.