Eggplant W/ Chopped Pork
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Pork, Spicy, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground pork |
| 3 | T | Dark soy |
| 1 | T | Sesame oil |
| 4 | Scallions, chopped | |
| 1 | T | Sugar |
| 1 1/2 | t | Salt |
| 5 | Garlic cloves, diced | |
| 1 | Ginger, diced | |
| 2 | Eggplant, approx 1/2 lb each | |
| peeled cut in 1" cubes | ||
| Chilli paste, 1-2 tb | ||
| 4 | Scallions, chopped | |
| 2/3 | c | Water |
| 5 | T | Oil, for stir frying |
INSTRUCTIONS
Comment: An excellent Szechwan dish with just the right spice! Preparation: - Heat Wok - Add oil and let heat - Add garlic & ginger; stir fry [30] Sec. - Add chilli paste; stir fry [30] Sec. - Add "pork mixture"; stir fry [2] Min.; break up clumps of meat Insure all meat is exposed to oil - Add eggplant; stir fry [4] Min.; gently scoop pieces of eggplant off sides of Wok and into middle - Sprinkle salt & sugar over ingredients; stir fry [2] Min. - Pour in water and add scallions - When water boils; Cover and cook over High flame [10] Min. until eggplant has become soft and absorbed meat flavor - Serve! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 376
Total Fat: 42.1g
Cholesterol: 36mg
Sodium: 1637.6mg
Potassium: 188.4mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 3.7g
Protein: 8g