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LOCATION: Recipes >> Asian >> Szechuan Eggplant 07

Print this Recipe    Szechuan Eggplant 07

Fish Flavored Eggplant, Si-Chuan style

16 oz Asian eggplants
4 oz minced pork
1 T chopped garlic
1 T chopped spring onion
1 T chopped ginger
1 t. hot bean paste sauce

1 T. soy sauce
1 t. sugar
1 t. black vinegar
1/2 t. sesame oil
2 t. corn starch
1/2 cup good stock

Split eggplant into half vertically then cut each half into 2
pieces.

Deep-fry eggplant strips briefly (Only until the skin is browned
lightly.) Drain on a wire rack.

Stir-fry minced pork in 2 tbsp oil until fragrant, if used. Add
hot bean paste sauce, chopped garlic, ginger, spring onion and fry
the aromatics until fragrant. Add the fried eggplant and seasonings
into wok. Stir well briefly until the sauce thickened, dish up and
serve with steamed white rice.

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