Aubergine, Szechuan Style
By: Anonymous
Published: Sunday, December 6, 2009 - 10:40pm

Ingredients




2 cups Aubergine, or one medium sized aubergine cut into 
1/2 cup Flour
1 teaspoon Chopped garlic
1 teaspoon Chopped ginger
1 tablespoon Chopped green onion
1/2 cup Ground pork (or beef, see notes for 2 tablespoons Cooking oil
6 cups Deep frying oil
1 tablespoon Dry sherry
1 tablespoon Soy sauce
2 teaspoons Hot bean sauce
1 teaspoon Sugar
1 tablespoon Chinese black vinegar
1 teaspoon Corn starch
 cup Sauce stock
1 tablespoon Chopped green onion

Preparation

1 Shake the aubergine in flour, making sure that all the cut surfaces are coated. Deep fry the coated aubergine at 375F for 2 to 4 minutes until golden brown in color and soft. Place the fried aubergine on a few layers of paper towels to absorb excess oil. Stir fry the flavoring mixture in 2 TBS of cooking oil until it smells good, add the ground pork and fry until it is done. Add the sauce mixture, stir well and when the sauce turns clear,  2 Notes:To make a hotter dish a tsp or two of Szechuan hot sauce may be added to the sauce mixture, or a TBS of shredded fresh hot peppers may be stir fried along with the flavoring mixture. For those who prefer not to eat meat, 1/2 cup of shredded black mushrooms or fresh mushrooms may be substituted for the pork. If deep frying is a problem, another approach is to pan fry the aubergine patiently. Cover the wok while frying and sprinkle a few drops of water periodically to speed up the cooking. The aubergine can also be 
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Tags:

Asiancondimentoriental 


Yield:




1.0 servings





Added:

    Sunday, December 6, 2009 - 10:40pm  


Creator: 

Anonymous 










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