Eggplant in Spicy Garlic Sauce
Courtesy of CanolaInfo
Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 3 medium Chinese eggplant, about 1 lb.
* 3 Tbsp. chile garlic sauce
* 1 Tbsp. light soy sauce
* 2 Tbsp. Chinese red rice vinegar
* 2 Tbsp. Shao Hsing rice cooking wine or dry sherry
* 1 Tbsp. sugar
* 2/3 c. cold water
* 7 Tbsp. canola oil
* 1/3 lb. lean ground pork
* 1/2 small cooking onion, finely chopped
* 2 Tbsp. finely minced garlic
* 2 Tbsp. finely minced ginger
* 1/2 c. chopped green onions
* 3 Tbsp. chile garlic sauce
* 1 Tbsp. light soy sauce
* 2 Tbsp. Chinese red rice vinegar
* 2 Tbsp. Shao Hsing rice cooking wine or dry sherry
* 1 Tbsp. sugar
* 2/3 c. cold water
* 7 Tbsp. canola oil
* 1/3 lb. lean ground pork
* 1/2 small cooking onion, finely chopped
* 2 Tbsp. finely minced garlic
* 2 Tbsp. finely minced ginger
* 1/2 c. chopped green onions
What to do:
1. Remove the stem and trim the ends from the eggplants. Cut unpeeled eggplants into 1/2-in. by 2 1/2-in. strips. In a small bowl, mix together the garlic chili sauce, soy sauce, red vinegar, rice wine, sugar and water. Set aside.
2. Heat a large 14-in. flat bottom wok or skillet over high heat until hot but not smoking. Add 3 Tbsp. canola oil and half the eggplant, stir-fry for 2 min. or until some of the eggplant starts to brown and soften. Transfer to a warm plate and repeat with the remaining eggplant and 3 Tbsp. of the oil, transferring to the plate with the first batch.
3. Add the remaining 1 Tbsp. of canola oil and heat the wok to high. Add the pork, onion, garlic and ginger and stir-fry about 1 min. or until golden and fragrant. Return the eggplant to the wok. Re-stir the chili sauce mixture and add to the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook 5 to 8 min. or until the eggplant is just tender. Stir in green onions and serve.
Note: Chili garlic sauce is a common ingredient in Chinese markets. It has the consistency of a thick puree and gives intense heat and flavor to any dish especially cooked with additional fresh garlic and ginger. This classic Szechwan dish is delicious served hot, at room temperature or chilled, hot and spicy with the sweetness from the pork. Chinese or Asian eggplant is slender and sweeter and less bitter than the traditional globe shaped Western variety.
2. Heat a large 14-in. flat bottom wok or skillet over high heat until hot but not smoking. Add 3 Tbsp. canola oil and half the eggplant, stir-fry for 2 min. or until some of the eggplant starts to brown and soften. Transfer to a warm plate and repeat with the remaining eggplant and 3 Tbsp. of the oil, transferring to the plate with the first batch.
3. Add the remaining 1 Tbsp. of canola oil and heat the wok to high. Add the pork, onion, garlic and ginger and stir-fry about 1 min. or until golden and fragrant. Return the eggplant to the wok. Re-stir the chili sauce mixture and add to the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook 5 to 8 min. or until the eggplant is just tender. Stir in green onions and serve.
Note: Chili garlic sauce is a common ingredient in Chinese markets. It has the consistency of a thick puree and gives intense heat and flavor to any dish especially cooked with additional fresh garlic and ginger. This classic Szechwan dish is delicious served hot, at room temperature or chilled, hot and spicy with the sweetness from the pork. Chinese or Asian eggplant is slender and sweeter and less bitter than the traditional globe shaped Western variety.
Nutritional information:
Calories: 260; Total Fat: 22g; Saturated Fat: 3g; Cholesterol: 20mg; Total Carbs: 12g; Fiber: 2g; Protein: 6g; Sodium: 260mg;