Szechuan Style Eggplants

Recipe by WaterMelon
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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