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Receta Aubergine, Szechuan Style

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Ingredientes

Cost per recipe $2.04 view details

Direcciones

  1. Shake the aubergine in flour, making sure which all the cut surfaces are coated. Deep fry the coated aubergine at 375F for 2 to 4 min till golden in color and soft. Place the fried aubergine on a few layers of paper towels to absorb excess oil. Stir fry the flavoring mix in 2 TBS of veg. oil till it smells good, add in the grnd pork and fry till it is done. Add in the sauce mix, stir well and when the sauce turns clear, fold in the fried aubergine. Gently fold the aubergine into the sauce.
  2. Notes:To make a hotter dish a tsp or possibly two of Szechuan warm sauce may be added to the sauce mix, or possibly a TBS of shredded fresh warm peppers may be stir fried along with the flavoring mix. For those who prefer not to eat meat, 1/2 c. of shredded black mushrooms or possibly fresh mushrooms may be substituted for the pork. If deep frying is a problem, another approach is to pan fry the aubergine patiently. Cover the wok while frying and sprinkle a few drops of water periodically to speed up the cooking. The aubergine can also be baked or possibly steamed.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 420g
Calories 893  
Calories from Fat 479 54%
Total Fat 53.68g 67%
Saturated Fat 11.55g 46%
Trans Fat 0.7g  
Cholesterol 85mg 28%
Sodium 1063mg 44%
Potassium 836mg 24%
Total Carbs 68.51g 18%
Dietary Fiber 6.9g 23%
Sugars 9.58g 6%
Protein 29.47g 47%
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