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Chinese Spicy Eggplant

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Rating: 5/5 5 stars
1 review

ready in: under 30 minutes
serves/makes:   4

recipe id: 45883
cook method: stovetop

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1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoon fresh ginger, minced
2 scallions, chopped fine
4 ounces ground pork
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons chili paste with garlic
1 teaspoon sesame oil
1/4 cup chicken stock


Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of oil in wok until very hot.

Stir-fry eggplant about 5 minutes or until soft. Set aside.

Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the scallions on low heat until aroma comes, about 30 seconds. Add pork.

Turn to high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.

Pour eggplant into meat mixture. Add remaining scallions and stock. Cook and stir about 3 minutes. Stir in sesame oil.

(May be prepared in advance. May be frozen. Reheat before serving.)

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246 calories, 21 grams fat, 8 grams carbohydrates, 7 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
So many "Chinese" recipes are very Americanized but this one is pretty authentic. I recommend getting the Asian eggplant and not substituting a regular one as there is enough difference between them. Now the one ingredient I don't agree with in this dish is regular red wine vinegar. Maybe it is supposed to be Chinese red vinegar? I used rice vinegar instead.

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