A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Sichuan Thai Eggplant
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- #42569
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup chicken stock
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon hoisin sauce
2 tablespoons chili paste
1 1/2 pound Thai eggplant
1 tablespoon garlic, finely chopped
2 ounces pork, chopped and boneless
1/2 tablespoon cornstarch, DISSOLVED IN
1 teaspoon water
1/4 cup basil leaves
directions
Combine the sauce ingredients in a bowl. Roll cut the eggplants.
In a wok, heat the oil for deep frying to 375 degrees F. Deep fry the eggplant until golden brown, about 2 minutes. Remove and drain on paper towels.
Remove all but 2 tablespoons of oil from the wok. Place over high heat until hot. Add the garlic and cook, stirring until fragrant, about 10 seconds.
Add the pork, cook stirring until the pork is browned and crumbly, about 1.5 minutes. Add the eggplant, green onions, and sauce, then bring to a boil. Reduce the heat to medium, cover and cook until the eggplant is tender, 5 to 6 minutes.
Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Stir in the basil.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
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