from Food & Wine. I'm so glad I ignored the only review because it's really delicious.
* Exported for MasterCook 4 by Living Cookbook *
Szechuan Eggplant & Pork
Recipe By : Food & Wine
Serving Size : 4
1/2 lb ground pork
2 Tbs soy sauce
1 Tbs dry sherry or rice wine
2 Tbs vegetable oil
1 Tbs chili-bean sauce
2 cloves garlic, chopped
1 tsp minced fresh ginger
1/2 tsp salt
1 1/4 lbs Asian eggplant, cut into 3/4-inch dice
1 Tbs sugar
1/2 cup chicken broth
1 Tbs balsamic vinegar
2 tsp cornstarch mixed with 2 tablespoons water
1 tsp Asian sesame oil
2 tsp sesame seeds, toasted
2 scallions, white and light green parts
-- only, finely chopped
1. In a bowl, mix the pork with 1 tablespoon of the soy sauce and the
sherry.
2. In a wok, heat the vegetable oil until smoking. Add the chili-bean sauce,
garlic, ginger and salt and cook over high heat until fragrant, about 20
seconds. Add the pork and stir-fry until browned, 2 to 3 minutes. Add the
eggplant and stir-fry until it begins to soften, about 3 minutes. Add the
sugar and the remaining 1 tablespoon of soy sauce and cook, stirring, for
about 30 seconds.
3. Stir in the broth, cover and cook over moderate heat until the eggplant
is tender, about 10 minutes. Add the vinegar and cornstarch mixture and stir
until the sauce thickens, about 15 seconds. Drizzle the sesame oil over the
eggplant and transfer to a serving platter. Garnish with the toasted sesame
seeds and scallions and serve.
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http://www.foodandwine.com/recipes/szechuan-eggplant-and-pork
* Exported for MasterCook 4 by Living Cookbook *
Szechuan Eggplant & Pork
Recipe By : Food & Wine
Serving Size : 4
1/2 lb ground pork
2 Tbs soy sauce
1 Tbs dry sherry or rice wine
2 Tbs vegetable oil
1 Tbs chili-bean sauce
2 cloves garlic, chopped
1 tsp minced fresh ginger
1/2 tsp salt
1 1/4 lbs Asian eggplant, cut into 3/4-inch dice
1 Tbs sugar
1/2 cup chicken broth
1 Tbs balsamic vinegar
2 tsp cornstarch mixed with 2 tablespoons water
1 tsp Asian sesame oil
2 tsp sesame seeds, toasted
2 scallions, white and light green parts
-- only, finely chopped
1. In a bowl, mix the pork with 1 tablespoon of the soy sauce and the
sherry.
2. In a wok, heat the vegetable oil until smoking. Add the chili-bean sauce,
garlic, ginger and salt and cook over high heat until fragrant, about 20
seconds. Add the pork and stir-fry until browned, 2 to 3 minutes. Add the
eggplant and stir-fry until it begins to soften, about 3 minutes. Add the
sugar and the remaining 1 tablespoon of soy sauce and cook, stirring, for
about 30 seconds.
3. Stir in the broth, cover and cook over moderate heat until the eggplant
is tender, about 10 minutes. Add the vinegar and cornstarch mixture and stir
until the sauce thickens, about 15 seconds. Drizzle the sesame oil over the
eggplant and transfer to a serving platter. Garnish with the toasted sesame
seeds and scallions and serve.
- - - - - - - - - - - - - - - - - -
http://www.foodandwine.com/recipes/szechuan-eggplant-and-pork