Szechuan Style Eggplant Recipe
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Ingredients
By Measure
1/2 pound Ground Pork1 1/2 lb Eggplant, 3/4-inch diced
1/2 cup Yellow Onion, diced
1 tablespoon Rice Wine
1 tablespoon Soy Sauce
1/2 tablespoon Bean Paste
1/2 tablespoon Sriracha
2 cloves Garlic, minced
1 teaspoon Grated Ginger
1/4 teaspoon Salt
3/4 tablespoon Sugar
1/2 cup Chicken Stock
2 teaspoon Cornstarch
2 tablespoon Water
1 teaspoon Sesame Oil
2 teaspoon Sesame Seeds, toasted
2 Scallions, julienned
Salt and Pepper To Taste
Oil For Sauteing
Preparation
- Mix eggplant, onion, rice wine and soy sauce
- Let marinate for 15 minutes.
- Mix bean paste, Sriracha, garlic, ginger, salt
- Mix sugar and chicken stock
- Mix cornstarch and water
- Mix sesame oil, sesame seeds and julienned scallions
- Heat wok or 12-inch frying pan over high heat.
- Add 2 tablespoons peanut oil.
- When oil is hot and begins to smoke add ground pork and cook without stirring until caramelized then stir and cook about 3/4 through
- Add the eggplant mixture and cook until tender but not fully cooked.
- Add the bean paste mixture and the sugar and chicken stock mixture
- When it comes to a boil add the cornstarch mixture and stir until thickened
- Season to taste with salt and pepper
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