This was great - 4 of 4 of us agree. Made the following modifications:used Boca crumbles instead of pork, added one small sweet onion thickly sliced and briefly sautéed so it retained crunch, increased broth to 1 cup, used white wine because lacked miring. It was great.
Szechuan Spicy Eggplant
Eggplant is yin. Cooking it with yang ingredients like chili-garlic paste, pork, and fresh ginger balances the dish.
Yield: serves 4
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Amount per serving
- Calories: 155
- Fat: 6g
- Saturated fat: 2g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 1g
- Protein: 7g
- Carbohydrate: 18g
- Fiber: 3g
- Cholesterol: 19mg
- Iron: 1mg
- Sodium: 461mg
- Calcium: 21mg
- 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
- Arrange eggplant in a vegetable steamer. Steam, covered, 5 minutes, or until eggplant is tender; set aside.
- Whisk broth and next 5 ingredients (through paste) in a bowl.
- 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.
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