Eggplant Szechuan Style

With pork, sesame oil, ginger, and garlic.

From a box sold in Martinez, California.

Eggplant Szechuan Style

1/2 c. chicken broth
1 t. each sugar and vinegar
1 T. soy sauce
1/2 t. salt
dash of pepper
1 large eggplant or oriental eggplant
3 T. salad oil
1/2 pound boneless lean pork finely chopped or ground
2 whole green onions finely chopped
1 t. minced ginger
2 t. minced garlic
1 t. cornstarch
1 t. water
1 t. sesame oil

Eggplant Szechuan Style recipe (provided by Yesterdish)
  1. Cut eggplant into one inch pieces.
  2. Mix ginger, garlic, cornstarch, water, sesame oil, soy sauce, salt, pepper, and chicken broth.
  3. Add oil to a hot wok or pan over medium-high heat. Add eggplant wedges and ground pork to hot oil and cook till seared.
  4. Add sauce mixture to pan and stir; lower heat to medium-low after sauce thickens.
  5. Toss with green onions and serve.


Leave a Reply

Your email address will not be published.
Required fields are marked:*

*