Spicy Szechuan Eggplant with Pork
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ground pork, eggplant, bell peppers, broccoli, onions, soy sauce, bean sauce, chile paste, garlic
Marinate pork in salt and a pinch of corn starch. In small bowl, combine chicken broth, soy sauce, vinegar, sugar, and remaining corn starch. Cut eggplant into 1 inch cubes and mince garlic. Heat wok over medium to high heat. Add tablespoon 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 tablespoon of oil. When oil is hot, add garlic and bean sauce. Stir-fry until aromatic. add ground pork. Stir-fry until it changes color, using chopsticks or a wooden spoon to separate the indvidual pieces. Push the pork up to the sides of the wok. Add 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 sesame oil. Serve hot.
Serving Size: makes 6 servings - have yet to measure
Number of Servings: 6
Recipe submitted by SparkPeople user GRUMPYGIRL3.
Serving Size: makes 6 servings - have yet to measure
Number of Servings: 6
Recipe submitted by SparkPeople user GRUMPYGIRL3.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 9.8 g
- Cholesterol: 44.4 mg
- Sodium: 729.7 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 4.0 g
- Protein: 19.5 g
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