Eggplant in Garlic Sauce
This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Young's book, The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Wok
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
- Spatula
- Stove
- Serving platter
Ingredients
- 3 medium Chinese eggplant, about 1 lb.
- 2 tbsp. chili-garlic sauce
- 2 Tbsp. thin soy sauce
- 2 Tbsp. Chinese red rice vinegar
- 2 Tbsp. shao hsing (rice wine)
- 1 Tbsp. sugar
- 7 Tbsp. vegetable oil
- 1⁄4 cup ground pork butt
- 2 Tbsp. finely minced garlic
- 2 Tbsp. finely minced ginger
- 1⁄2 cup chopped scallions
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