Eggplant With Garlic Sauce

I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast".

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Place pork in mixing bowl.
  • Add sherry, egg white and salt and mix with hands until egg white is foamy.
  • Add cornstarch and mix again until smooth.
  • Cover and refrigerate at least 1 hour.
  • For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
  • Heat 4 cups oil in wok or deep fryer to 350 degrees.
  • Add eggplant in small batches and fry until lightly colored.
  • Drain on paper towels,pressing to remove as much oil as possible.
  • Let same oil cool down to 280 degrees.
  • Add pork and stir constantly until pieces separate.
  • Cook 1 minute longer; drain in sieve.
  • Can be done 6 to 8 hours ahead to this point and refrigerated.
  • Heat 1 tablespoon oil in wok or large skillet over high heat.
  • Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
  • Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
  • Stir in green onion.
  • Remove from heat and stir in sesame oil; serve immediately.
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@Leslie in Texas
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@Leslie in Texas
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"I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast"."
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  1. gypsygal
    Outstanding! DH and I loved it! I did make one change only. I didn't want to use 4 cups of oil - just not needed. I stir fried the pork in two batches in about 1 tablespoon of peanut oil, in a hot wok, till not pink and lightly browned. I lightly browned the eggplant in the wok with 2 Tbs. oil, adding the peppers, green onion (the white part), ginger and garlic. I then added 2 Tbs. water to the wok and covered it. Cooked the veggies till almost done. Combined the pork and veggies, added the awsome sauce with the chili sauce with garlic (all I had). It was served over rice. The sauce makes the dish. It's the perfect blend of sweet, tart and heat. I took your suggestion and started prep early in the day making putting supper on the table "so easy". This would make a great company dish! This is definately our new favorite. Because we like sauce, I will double the sauce in the future. Yes! I will make this again and again. Thank you. :)
    Reply
  2. Leslie in Texas
    I found this recipe in a 1981 issue of Bon Appetit. It was in the Great Cooks section featuring a "Chinese New Year's Feast".
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