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Ingredientes
- 2 c. Aubergine, or possibly one medium sized aubergine cut into 3" x 1" x 1/2" pcs
- 1/2 c. Flour
- 1 tsp Minced garlic
- 1 tsp Minced ginger
- 1 Tbsp. Minced green onion
- 1/2 c. Grnd pork (or possibly beef, see notes for vegetarian option)
- 2 Tbsp. Veg. oil
- 6 c. Deep frying oil
- 1 Tbsp. Dry sherry
- 1 Tbsp. Soy sauce
- 2 tsp Warm bean sauce
- 1 tsp Sugar
- 1 Tbsp. Chinese black vinegar
- 1 tsp Corn starch
- 1/3 c. Sauce stock
- 1 Tbsp. Minced green onion
Direcciones
- 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.
- 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% |
