Szechuan Pork And Eggplant

Course : Eggplant
Serves: 4
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1/2 pound boneless lean pork
1/3 cup soy sauce
1 teaspoon cornstarch
2 tablespoons white wine
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
1/3 cup peanut oil
1 tablespoon hot chile
3 cups eggplant
2 tablespoons ginger
1/2 cup scallions -- white part only
1/2 cup scallion greens

Preparation / Directions:

combine pork with half the soy sauce, cornstarch, and wine-mix well allow to marinate for 30-60 minutes combine remaining soy sauce, sugar, vinegar, and water-mix well and set aside heat 2 tablespoons oil in a wok, over a moderate flame add the chiles, stir-fry for 30 seconds add the eggplant, stir-fry for 5-6 minutes raise flame to high stir in soy-vinegar mixture, heat and stir until eggplant is well coated remove eggplant, set aside heat 1/4 cup oil, over a moderately-high flame add the ginger, scallion whites, and pork stir-fry for 2 minutes add the eggplant back into the wok, stir-fry for 2 minutes add the scallion greens, stir-fry for 15 seconds remove from heat serve hot


Nutritional Information:

259 Calories (kcal); 18g Total Fat; (62% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 1377mg Sodium

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