Chinese Spicy Eggplant
recipe at a glance 5 stars 1 review
time: under 30 minutes serves/makes: 4 recipe id: 45883 cook method: stovetop
ingredients 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 directions
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.) nutrition
246 calories, 21 grams fat, 8 grams carbohydrates, 7 grams protein per serving
. This recipe is low in carbs.