"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Szechuan Spicy Eggplant Recipe

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This recipe for Szechuan Spicy Eggplant, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
2007 Minnesota Aharts' Cookbook
Added: Thursday, October 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Japanese (or small) eggplant, halved and cut diagonally into 1/2-inch-thick slices
1/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon balsamic vinegar
2 teaspoons chili-garlic paste
1 Tablespoon vegetable oil
4 garlic cloves, minced
3 tablespoons finely chopped fresh ginger
1/4 cup lean ground pork
1/4 teaspoon salt

Directions:
Directions:
1. Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside. You can also steam eggplant in microwave in a bowl covered with plastic wrap.
2. Whisk broth and next 5 ingredients (through chili paste) in a bowl.
3. Heat oil in a large nonstick skillet or wok over medium-high heat. Add garlic and ginger; stir-fry 30 seconds.
4. Add pork; stir-fry 2 minutes, or until pork loses its pink color.
5. Add eggplant and salt.
6. Stir in the broth mixture.
7. Cover; reduce heat, and simmer 5 minutes.
8. Serve over steamed rice.

Note: You can substitute leftover cooked chicken, pork, or steak for the ground pork.

Number Of Servings:
Number Of Servings:
4 Ahart sized servings
Preparation Time:
Preparation Time:
20 minutes, can be prepared while rice cooks
Personal Notes:
Personal Notes:
Makes 4 Ahart-sized servings. I love the flavor of this dish. I have found that this recipe is a great starting point for making variations that use up whatever fresh veggies I have in my refrigerator.

 

 

 

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