Szechuan Style Eggplants

WaterMelon's Note:

I posted this on request. I've never made this myself, but have eaten this many times as my grandma loves to cook this. It's wonderful served over steamed rice.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 600 g eggplants
• 200 g ground pork
• 100 g prawns , shelled and chopped
• 2 tablespoons oil
• 1 tablespoon hot bean paste (tau pan cheong)
• 1 tablespoon chopped garlic
• 1 teaspoon shao hsing hua tiau wine (or rice wine)

Seasoning

• 1 teaspoon light soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar , to taste
• ½ teaspoon instant chicken bouillon granules
• 1 teaspoon cornstarch
• 1 teaspoon water

Garnish

• scallion , chopped

Directions:

1. Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
2. Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
3. Remove and drain.
4. Heat oil in a wok and stir-fry pork and prawns until cooked.
5. Remove any excess oil.
6. Add chopped garlic and hot bean paste and stir in wine.
7. Stir-fry for one to two minutes until aromatic.
8. Add eggplant and seasoning and stir-fry well.
9. Mix cornstarch with water, add to the wok.
10. Stir well, until sauce thickens slightly.
11. Sprinkle with chopped scallion and serve immediately.

Reviews

[Danny V-Li Teok]

OMG!! I am absolutely speechless when I first tasted it out of the wok! This is the best I've tasted thus far (not including restaurants made food). HIGHLY recommended for anyone who has an eggplant to experiment. A+++++++++