LOCATION: Recipes >> Asian >> Szechuan Eggplant 02
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Szechuan Eggplant 02
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Braised Eggplant, Szechuan Style
1 large eggplant
2 Tb bean sauce
2 Tb hot bean sauce with chili
1 tsp sugar
1/4 c vegetable oil
1 Tb ginger, minced
4 cloves garlic, minced
1/4 lb ground fresh pork (1/2 c)
Peel eggplant. Cut across eggplant into 1 1/2 inch slices. Cut
each round slice into 4 pieces. Then cut each of these in two
places, not cutting quite through so eggplant will cook evenly.
Combine with the bean sauce, hot bean sauce with chili, and sugar
with 1/4 c cold water.
Heat vegetable oil in a wok or skillet, then add ginger and garlic.
Mix a few times. Immediately add pork and stir fry for 2 minutes.
Add eggplant and stir fry until all eggplant is coated with oil,
about 4-5 min. Add the already mixed sauce and mix well, then add
3 Tb water. Cover, turn the flame down to low, and cook for about
5 min. Serve hot.
4-6 servings
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