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Szechuan Spicy Eggplant

Rita Maas
Yield serves 4
Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish.

Ingredients

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

Nutrition Information

  • calories 155
  • fat 6 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1 g
  • protein 7 g
  • carbohydrate 18 g
  • fiber 3 g
  • cholesterol 19 mg
  • iron 1 mg
  • sodium 461 mg
  • calcium 21 mg

How to Make It

  1. Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.

  2. Whisk broth and next 5 ingredients (through 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. Add pork; stir-fry 2 minutes, or until pork loses its pink color. Add eggplant and salt; stir in the broth mixture. Cover; reduce heat, and simmer 5 minutes.