Szechuan Quick Braised Eggplant

Name: Szechuan Quick Braised Eggplant
Cuisine: Chinese
Ingredients: Eggplant; (Minced pork OR Pressed bean curd); (Minced pork OR Pressed bean curd); Garlic; Ginger; Soy sauce (preferably a mixture of light and dark); Chili sauce (preferably the Shanghai broad bean chili sauce known as dau baan laat jeung; Chili sauce (preferably the Shanghai broad bean chili sauce known as dau baan laat jeung; Chili sauce (preferably the Shanghai broad bean chili sauce known as dau baan laat jeung; Spring onions; Vinegar; Sesame oil

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

Eggplant
(Minced pork OR Pressed bean curd)
Garlic
Ginger
Soy sauce (preferably a mixture of light and dark)

Asia
China
Side dish
Spicy

Method

Chop the eggplant into strips, 2” to 3” long and ½” wide. Toss with salt and leave to drain 20 to 30 minutes; blot dry. Chop the spring onions into 1” lengths.

With hot oil in the wok, fry the pork or bean curd over high heat until cooked, then remove. Again heat the wok with oil; fry a crushed clove of garlic together with a crushed slice of ginger; add the eggplant; toss until the egg