SPICY THAI EGGPLANT

Spicy Thai Eggplant image

One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing.

Provided by VLizzle

Time 35m

Yield 5 cups, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb ground pork
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cornstarch
1/4 cup chicken broth
4 tablespoons soy sauce
1 teaspoon granulated sugar
1 teaspoon red wine vinegar or 1 teaspoon balsamic vinegar
4 Japanese eggplants
2 garlic cloves, minced
4 tablespoons stir-fry oil
1 tablespoon szechuan hot bean sauce
1/2 teaspoon chili paste with garlic
1 teaspoon sesame oil
3 finely diced Thai peppers

Steps:

Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients.
In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.

Nutrition Facts : Calories 451.7, Fat 27.7, SaturatedFat 6.5, Cholesterol 53.3, Sodium 1396.7, Carbohydrate 34.3, Fiber 18.9, Sugar 14.3, Protein 22.4