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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Szechwan Eggplant Recipe

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This recipe for Szechwan Eggplant is from Grandominico/Doritty Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. eggplant
1 c. salad oil
1/4 lb. ground pork or poultry
3 tbsp. soy sauce
2 tsp. vinegar
2 tsp. sugar
3 large Hawaiian red peppers, seeded and minced
2 tsp. minced ginger
2 tsp. minced garlic
Directions:
Directions:
Pare eggplant and cut into 2 inch strips. In a wok or skillet heat oil to 450º. Fry eggplant until soft; remove from oil and set aside. Pour out all but 1 tsp. oil; fry meat for 1 minute. Stir in eggplant. Combine remaining ingredients and stir into eggplant mixture; cook 1 minute.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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