SZECHUAN STYLE EGGPLANTS

Szechuan Style Eggplants image

I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice.

Provided by WaterMelon

Categories Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

600 g eggplants
200 g ground pork
100 g prawns, shelled and chopped
2 tablespoons oil
1 tablespoon hot bean paste (tau pan cheong)
1 tablespoon chopped garlic
1 teaspoon shao hsing hua tiau wine (or rice wine)
1 teaspoon light soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon sugar, to taste
1/2 teaspoon instant chicken bouillon granules
1 teaspoon cornstarch
1 teaspoon water
scallion, chopped

Steps:

Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
Remove and drain.
Heat oil in a wok and stir-fry pork and prawns until cooked.
Remove any excess oil.
Add chopped garlic and hot bean paste and stir in wine.
Stir-fry for one to two minutes until aromatic.
Add eggplant and seasoning and stir-fry well.
Mix cornstarch with water, add to the wok.
Stir well, until sauce thickens slightly.
Sprinkle with chopped scallion and serve immediately.

Nutrition Facts : Calories 259.3, Fat 18, SaturatedFat 4.9, Cholesterol 67.6, Sodium 415.1, Carbohydrate 11.7, Fiber 5.2, Sugar 4.8, Protein 13.7

*** Explore more Szechuan Style Eggplants Recipes »

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