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    You are in: Home / Recipes / Bo Ling's Stuffed Eggplant in Black Bean Sauce Recipe
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    Bo Ling's Stuffed Eggplant in Black Bean Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    1 hr

    30 mins

    Dienia B.'s Note:

    This is copy cat of a recipe from the best Chinese restaurant I've ever eaten at in Overland Park. For the zaar world tour.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Rinse eggplant and dry.
    2. 2
      Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).
    3. 3
      With the tip of a knife, slice a pocket into each piece, slicing parallel to the surface and slicing only about 3/4 of the way through each slice.
    4. 4
      Each eggplant disc now has an opening for the shrimp stuffing.
    5. 5
      Chop shrimp into pieces about the size of corn kernels.
    6. 6
      Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.
    7. 7
      Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.
    8. 8
      Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).
    9. 9
      Pour 1 cup oil into a large skillet and heat over medium-high heat.
    10. 10
      Pan-fry stuffed eggplant until brown on both sides.
    11. 11
      (Eggplant absorbs oil like a sponge; add additional oil if pan becomes dry or eggplant will not brown).
    12. 12
      When brown, remove from pan and set aside to drain.
    13. 13
      Pour 1 tablespoon oil into a hot wok.
    14. 14
      Add black bean, garlic and ginger; stir-fry until ingredients become a light brown.
    15. 15
      Add 1 1/2 cups water, sugar, soy sauce and wine.
    16. 16
      Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.
    17. 17
      Slowly pour cornstarch mixture into wok, stirring constantly.
    18. 18
      Cook, stirring, until mixture has the consistency of syrup.
    19. 19
      Stir in sesame seed oil, then remove from heat.
    20. 20
      Dip each eggplant piece in sauce to coat well, then place each piece on a small, heatproof plate.
    21. 21
      Place plate in steamer and steam over boiling water 12 to 15 minutes.
    22. 22
      Serve warm.

    Ratings & Reviews:

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    Nutritional Facts for Bo Ling's Stuffed Eggplant in Black Bean Sauce

    Serving Size: 1 (455 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1135.6
     
    Calories from Fat 1023
    90%
    Total Fat 113.7 g
    175%
    Saturated Fat 14.7 g
    73%
    Cholesterol 142.8 mg
    47%
    Sodium 1442.0 mg
    60%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.3 g
    13%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    black bean sauce

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