Spicy Szechuan Eggplant Recipe

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Type: Spicy Szechuan Eggplant Free Cooking Recipe – Chinese Foods

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Ingredients / Directions
1/4 pound ground pork
Marinade:
1/4 teaspoon salt
1/4 teaspoon black pepper
a Pinch (less than 1/2 teaspoon) cornstarch
Sauce:
1/4 cup(s) chicken broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon red rice
red wine
or balsamic vinegar
1 teaspoon granulated sugar
or to taste
2 teaspoons cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons oil for stir-frying
or as needed
1 tablespoon bean sauce (hot bean sauce if possible)
1/4 teaspoon chile paste with garlic
1 teaspoon sesame oil
Combine the ground pork with the salt
pepper
and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating
prepare the remaining ingredients. In a small bowl
combine the chicken broth
dark and light soy sauce
vinegar
and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons 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 2 tablespoons oil to the wok. When the oil is hot
add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color
using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the 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 the sesame oil

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