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Szechuan Style Eggplant Recipe

Szechuan Style Eggplant Recipe

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By Measure
1/2 pound Ground Pork
1 1/2 lb Eggplant, 3/4-inch diced
1/2 cup Yellow Onion, diced
1 tablespoon Rice Wine
1 tablespoon Soy Sauce
1/2 tablespoon Bean Paste
1/2 tablespoon Sriracha
2 cloves Garlic, minced
1 teaspoon Grated Ginger
1/4 teaspoon Salt
3/4 tablespoon Sugar
1/2 cup Chicken Stock
2 teaspoon Cornstarch
2 tablespoon Water
1 teaspoon Sesame Oil
2 teaspoon Sesame Seeds, toasted
2 Scallions, julienned
Salt and Pepper To Taste
Oil For Sauteing


  1. Mix eggplant, onion, rice wine and soy sauce
  2. Let marinate for 15 minutes.
  3. Mix bean paste, Sriracha, garlic, ginger, salt
  4. Mix sugar and chicken stock
  5. Mix cornstarch and water
  6. Mix sesame oil, sesame seeds and julienned scallions
  7. Heat wok or 12-inch frying pan over high heat.
  8. Add 2 tablespoons peanut oil.
  9. When oil is hot and begins to smoke add ground pork and cook without stirring until caramelized then stir and cook about 3/4 through
  10. Add the eggplant mixture and cook until tender but not fully cooked.
  11. Add the bean paste mixture and the sugar and chicken stock mixture
  12. When it comes to a boil add the cornstarch mixture and stir until thickened
  13. Season to taste with salt and pepper
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