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Spicy Szechuan Eggplant Stir-Fry Recipe

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Ingredients

Adjust Servings:
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

Nutritional information

259.3
Calories
161g
Calories From Fat
18g
Total Fat
4.9 g
Saturated Fat
67.6mg
Cholesterol
415.1mg
Sodium
11.7g
Carbs
5.2g
Dietary Fiber
4.8g
Sugars
13.7g
Protein
161g
Serving Size (g)
4
Serving Size

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Spicy Szechuan Eggplant Stir-Fry Recipe

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Szechuan Style Eggplants, 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., OMG!! I am absolutely speechless when I first tasted it out of the wok! This is the best I’ve tasted thus far (not including restaurants made food). HIGHLY recommended for anyone who has an eggplant to experiment. A+++++++++


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    Steps

    1
    Done

    Cut Eggplant Into 5cm to 6cm Lengths and Halve Each of These Sections.

    2
    Done

    Deep-Fry Eggplant Pieces in Hot Oil For Two to Three Minutes Till Soft.

    3
    Done

    Remove and Drain.

    4
    Done

    Heat Oil in a Wok and Stir-Fry Pork and Prawns Until Cooked.

    5
    Done

    Remove Any Excess Oil.

    6
    Done

    Add Chopped Garlic and Hot Bean Paste and Stir in Wine.

    7
    Done

    Stir-Fry For One to Two Minutes Until Aromatic.

    8
    Done

    Add Eggplant and Seasoning and Stir-Fry Well.

    9
    Done

    Mix Cornstarch With Water, Add to the Wok.

    10
    Done

    Stir Well, Until Sauce Thickens Slightly.

    Avatar Of Darcy Hendrix

    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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