Szechuan Style Eggplants
At a Glance
- Total
- 30 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
- Szechuan
- Stir-fry
- Stir-Fry
Allergens
- Shellfish
- Soy
- Fish
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Szechuan Style Eggplants brings together 600 g eggplants, 200 g ground pork, 100 g prawns, shelled and chopped in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Wok, deep-fryer or pot for frying
Ingredients
- 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
- 1 teaspoon sugar, to taste
- 1/2 teaspoon instant chicken bouillon granules
- 1 teaspoon cornstarch
- 1 teaspoon water
- scallion, chopped
Instructions
Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
Remove and drain.
Heat oil in a wok and stir-fry pork and prawns until cooked.
Remove any excess oil.
Add chopped garlic and hot bean paste and stir in wine.
Stir-fry for one to two minutes until aromatic.
Add eggplant and seasoning and stir-fry well.
Mix cornstarch with water, add to the wok.
Stir well, until sauce thickens slightly.
Sprinkle with chopped scallion and serve immediately.
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