| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Meats | Chinese | Chinese, Main dish | 2 | Servings |
INGREDIENTS
| Vegetable oil | ||
| 1 | lb | Japanese eggplant, peeled |
| and cut into 3×1-inch | ||
| pieces | ||
| 1/4 | t | Minced ginger root |
| 1/4 | t | Minced garlic |
| 1/3 | lb | Ground pork or chicken |
| 1/2 | c | Shredded bamboo shoots |
| 2 | T | Cooking wine |
| 1/3 | c | Chicken broth |
| 2 | T | Soy sauce |
| 2 | t | Sugar |
| 1 | t | Vinegar |
| Chile oil | ||
| 1 1/2 | t | Cornstarch |
| 3 | t | Water |
| 1 | t | Minced green onions |
| 5 | Drops sesame oil |
INSTRUCTIONS
Heat about 1/2 cup vegetable oil in skillet. Add eggplant pieces. Fry 2 to 3 minutes until golden. Remove from pan and drain on paper towels. Combine 1 teaspoon vegetable oil, ginger and garlic in wok. Heat until hot. Add pork, bamboo shoots, cooking wine, broth, soy sauce, sugar, vinegar and chile oil to taste. Cook and stir until sauce begins to boil. Add eggplant and toss to coat well. Bring to boil and cook 30 seconds longer. Mix cornstarch with water to make paste. Stir into sauce mixture and cook 30 seconds. Turn heat off. Add green onions and sesame oil. Makes 2 main course, or 3 to 4 appetizer servings.
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Nutrition (calculated from recipe ingredients)
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Calories: 427
Calories From Fat: 160
Total Fat: 17.9g
Cholesterol: 56.7mg
Sodium: 1459.3mg
Potassium: 452.4mg
Carbohydrates: 52.6g
Fiber: <1g
Sugar: 31.7g
Protein: 13.8g