Spicy Szechuan Eggplant Recipe

vegetable stew with rouille

| Aga Recipes

Cooking receipe to make vegetable stew with rouille under category Aga Recipes. You may find some video clips related to this receipe below.vegetable stew with rouilleRouille:1 red pepper cored seeded and roughly chopped 4 garlic cloves peeled and chopped 1 red chilli seeded and chopped 5 tbsp olive

[ read more ]

tomato and basil tarte tatin

| Aga Recipes

Cooking receipe to make tomato and basil tarte tatin under category Aga Recipes. You may find some video clips related to this receipe below.tomato and basil tarte tatin 6 tbsp olive oil 2 level tbsp tomato paste400g can chopped tomatoes1sprig fresh thyme or large pinch dried salt and freshly groun

[ read more ]

Deep Dish Pumpkin Pie Recipe

| Thanks Giving

Type: Deep Dish Pumpkin Pie Free Cooking Recipe - Thanks Giving Outstanding! Ingredients / Directions 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 tablespoons buttersoftened 3 eggsbeaten 1 tablespoon vanilla extract 2 tablespoons ground cinnamon 1 teaspoon g

[ read more ]

Fried Vermicelli Noodles

| Cyber Kuali

Cooking receipe to make Fried Vermicelli Noodles under category Cyber Kuali. You may find some video clips related to this receipe below.Fried Vermicelli Noodles (Chow Mein Seen)By Amy BehIngredients: 300g flour vermicelli noodles or [tubepress mode='tag', tagValue='Fried Vermicelli Noodles']

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
Follow by Email

Type: Spicy Szechuan Eggplant Free Cooking Recipe – Chinese Foods

Check out the travel channel!

Ingredients / Directions
1/4 pound ground pork
1/4 teaspoon salt
1/4 teaspoon black pepper
a Pinch (less than 1/2 teaspoon) cornstarch
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
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
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
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

Related Recipe