Spicy Szechuan Eggplant - All Recipes World

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Spicy Szechuan Eggplant

Category

Chinese Foods

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Ingredients

1/4 pound ground pork
Marinade:
1/4 teaspoon salt
1/4 teaspoon black pepper
a Pinch (less than 1/2 teaspoon) cornstarch
Sauce:
1/4 cup chicken broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon red rice, red wine, or balsamic vinegar
1 teaspoon granulated sugar, or to taste
2 teaspoons cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons oil for stir-frying, or as needed
1 tablespoon bean sauce (hot bean sauce if possible)
1/4 teaspoon chile paste with garlic
1 teaspoon sesame oil

Procedures

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil

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<h1>Spicy Szechuan Eggplant</h1>
 Ingredients :
 1/4 pound ground pork 
Marinade: 
1/4 teaspoon salt 
1/4 teaspoon black pepper 
a Pinch (less than 1/2 teaspoon) cornstarch 
Sauce: 
1/4 cup chicken broth 
2 tablespoons dark soy sauce 
2 tablespoons light soy sauce 
1 teaspoon red rice, red wine, or balsamic vinegar 
1 teaspoon granulated sugar, or to taste 
2 teaspoons cornstarch 
Other 
4 Asian eggplants 
1 cloves garlic 
4 tablespoons oil for stir-frying, or as needed 
1 tablespoon bean sauce (hot bean sauce if possible) 
1/4 teaspoon chile paste with garlic 
1 teaspoon sesame oil 
 <hr hieght="1">
 Procudures
 Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes. 
 
While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch. 
 
Cut the eggplant into 1-inch squares. Mince the garlic. 
 
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels. 
 
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces. 
 
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil 
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