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Eggplant in Garlic Sauce Print Email


This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.

3 medium Chinese eggplant, about 1 lb.
2 TBS chili-garlic sauce
2 TBS thin soy sauce
2 TBS Chinese red rice vinegar
2 TBS shao hsing (rice wine)
1 TBS sugar
7 TBS vegetable oil
1/4 cup ground pork butt
2 TBS finely minced garlic
2 TBS finely minced ginger
1/2 cup chopped scallions

Trim the stem and ends from the eggplant and cut eggplant into 1/2'' x 2 1/2'' strips. In a small bowl, combine chili-garlic sauce, soy sauce, vinegar, rice wine, sugar, and 2/3 cup cold water.

Heat a 14'' flat-bottomed wok or skillet over high heat until hot but not smoking. Add 3 TBS oil and half the eggplant and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften. Transfer eggplant to a plate. Repeat with remaining eggplant and 3 TBS oil, transferring to the plate with first batch. Add remaining 1 TBS oil, pork, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant. Return the eggplant to the wok. Restir the chili sauce mixture and swirl into the wok. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 5-8 minutes or until eggplant is just tender. Stir in scallions and serve immediately.

SERVES 4 - 6
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