Red-cooking Eggplant Recipe
Have you ever tried to cook eggplant in the most natural way? If not, I will show you how it works, and it is really easy and delicious!
Prep time: 5 minutes
Cook time: 10 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
500 g/ 17.5 oz. eggplant, cut into 1-inch cubes.
50 g / 1.75 oz. grated pork or beef
1 tbsp. chopped garlic cloves
1 tbsp. chopped ginger
1 tbsp. chili bean sauce
1 tbsp. rice vinegar
1 tbsp. Szechuan peppercorns
1 tbsp. rice wine, or dry sherry
1 tbsp. light soy sauce
4 tbsps. vegetable oil for stir-frying
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl.
Directions:
1. Preheat a wok over medium high heat for about 30 seconds before adding 2 tbsps. vegetable oil, heat until hot, stir fry grated meat over low-medium heat for about 1 minute, or until white, set aside for later use then.
2. Add another 2 tbsp. vegetable oil into the wok, cook eggplant over low heat until soft, which will take about 2-3 minutes.
3. Add Szechuan peppercorns, crushed ginger and garlic, chili bean sauce, stir fry until aromatic, then add meat back.
4. Swirl into rice wine, light soy sauce, rice vinegar, 1/4-1/2 cup water, cover and let simmer for about 2 minutes.
5. At the last minute of cooking, swirl into the cornstarch and water mixture, cook until the sauce thickens.
6. Remove from the heat to a plate, serve hot.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 11.78 g |
| Total fat: 3.31 g |
| Carbohydrate: 7.5 g |
| Calories: 106.6 kcal |
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