Chinese Take-Out Eggplant in Spicy Sauce

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READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a wok, set over medium-high heat, heat the oil to 360º.
  • Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp.
  • Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner.
  • In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside.
  • Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes.
  • To serve, garnish with green onions.
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