Thursday, March 21, 2013

[MC-AllEthnic-Recipes] Sichuan Spicy Garlic Eggplant with Pork - 7 pts plus; 11g Carbohydrate; 3g Dietary Fiber

 

                     
* Exported from MasterCook *
 
                 Sichuan Spicy Garlic Eggplant with Pork
 
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     LowerCarbs
                Meat
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  Asian eggplants -- 2 to 3
                        Sauce:
     1/4           cup  chicken stock
  1         Tablespoon  soy sauce
  1         Tablespoon  Chinese black vinegar -- or good-quality balsamic vinegar
  1         Tablespoon  chili oil
  1         Tablespoon  light brown sugar
     1/2      teaspoon  ground Sichuan pepper -- or substitute 1/4 teaspoon crushed red pepper flakes
  3        Tablespoons  peanut oil -- or vegetable oil
     1/4         pound  ground pork
  2                     scallions -- minced
  2                     garlic cloves -- minced
  1         Tablespoon  minced fresh ginger
 
Slice each eggplant lengthwise into quarters, then slice each quarter
lengthwise again, forming 8 long strips. Cut each strip into bite-size
pieces about 1 -inch long.
 
Prepare the sauce: in a small bowl, mix together the chicken stock, soy
sauce, black vinegar, chili oil, brown sugar, and Sichuan pepper. Set
aside.
 
Heat a wok or large skillet over high heat until a bead of water sizzles
and evaporates on contact. Add 1 Tablespoon of the peanut oil and swirl to
coat the bottom. Toss in the pork and stir-fry until the outsides become
golden brown and the insides begin to soften, about 3 minutes. Add the
scallions, garlic, and ginger and stir-fry until fragrant, about 30
seconds. Pour in the sauce and mix until well combined. Simmer for about 2
minutes to allow the eggplant to absorb the sauce. Transfer to a serving
dish and serve hot.
 
 
Serves four as a side-dish
 
AuthorNote: Eggplant, with its meaty, mild flavor, is one of those
vegetables that practically begs for strong, pungent spices and sauces.
One Sichuan favorite is eggplant cooked with a hot chili-infused garlic
sauce and studded with bits of pork. Use thin Asian eggplants fro this
dish; they are less bitter, more tender, and relatively seedless compared
with Western eggplants. For the vinegar, Chinkiang black vinegar - an
aged, smoky, and slightly sweet vinegar from China - is the best to use,
but you can also substitute a good-quality balsamic vinegar.
 
 
Cuisine:
  "Asian"
Source:
  "Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by
  Diana Kuan, 2012"
S(Formatted by Chupa Babi):
  "March 2013"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 241 Calories; 20g Fat (71.9%
calories from fat); 7g Protein; 11g Carbohydrate; 3g Dietary Fiber; 20mg
Cholesterol; 410mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0 2140 0 0 3624 0 0 0 0 0
 

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