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Hunan eggplant in hot sauce




Source of Recipe


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List of Ingredients




1 american eggplant or 4-5 Japanese eggplants, sliced 1/2 inch thick and 2 inches long (american eggplant should be peeled)
4 tablespoons vegetable oil
1/2 cup ground pork (or finely minced pork with fat left on)
1/2 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 1/2 tablespoons szechuan hot bean sauce
1/2 tablespoon minced fresh hot pepper
2 tablespoons soy sauce
1/4 cup chicken broth
1/2 teaspoon black pepper
1/2 tablespoon vinegar
2 tablespoons minced green onions
1 tablespoon sesame oil
1 tablespoon chopped parsley


Recipe



Heat wok or saute pan over high heat, add oil.
As soon as oil just begins to smoke fry pork until it changes color, remove and set aside.
reheat oil, add ginger, garlic and eggplant slices; stir fry until eggplant becomes thoroughly soft.
Add bean sauce, reserved pork, hot pepper, soy sauce and chicken broth stirring for 1 minutes over high heat.
Add black pepper, vinegar and green onion; stir until hot and blended.
Serve garnished with sesame oil and parsley.