* Exported from MasterCook *
Sichuan Spicy Garlic Eggplant with Pork
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Asian eggplants -- 2 to 3
Sauce:
1/4 cup chicken stock
1 Tablespoon soy sauce
1 Tablespoon Chinese black vinegar -- or good-quality balsamic vinegar
1 Tablespoon chili oil
1 Tablespoon light brown sugar
1/2 teaspoon ground Sichuan pepper -- or substitute 1/4 teaspoon crushed red pepper flakes
3 Tablespoons peanut oil -- or vegetable oil
1/4 pound ground pork
2 scallions -- minced
2 garlic cloves -- minced
1 Tablespoon minced fresh ginger
Slice each eggplant lengthwise into quarters, then slice each quarter
lengthwise again, forming 8 long strips. Cut each strip into bite-size
pieces about 1 -inch long.
Prepare the sauce: in a small bowl, mix together the chicken stock, soy
sauce, black vinegar, chili oil, brown sugar, and Sichuan pepper. Set
aside.
Heat a wok or large skillet over high heat until a bead of water sizzles
and evaporates on contact. Add 1 Tablespoon of the peanut oil and swirl to
coat the bottom. Toss in the pork and stir-fry until the outsides become
golden brown and the insides begin to soften, about 3 minutes. Add the
scallions, garlic, and ginger and stir-fry until fragrant, about 30
seconds. Pour in the sauce and mix until well combined. Simmer for about 2
minutes to allow the eggplant to absorb the sauce. Transfer to a serving
dish and serve hot.
Serves four as a side-dish
AuthorNote: Eggplant, with its meaty, mild flavor, is one of those
vegetables that practically begs for strong, pungent spices and sauces.
One Sichuan favorite is eggplant cooked with a hot chili-infused garlic
sauce and studded with bits of pork. Use thin Asian eggplants fro this
dish; they are less bitter, more tender, and relatively seedless compared
with Western eggplants. For the vinegar, Chinkiang black vinegar - an
aged, smoky, and slightly sweet vinegar from China - is the best to use,
but you can also substitute a good-quality balsamic vinegar.
Cuisine:
"Asian"
Source:
"Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by
Diana Kuan, 2012"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 241 Calories; 20g Fat (71.9%
calories from fat); 7g Protein; 11g Carbohydrate; 3g Dietary Fiber; 20mg
Cholesterol; 410mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 2140 0 0 3624 0 0 0 0 0
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