Szechuan Style Eggplants

16 ingredients
11 steps

Ingredients

  • 600 g eggplants
  • 200 g ground pork
  • 100 g prawns, shelled and chopped
  • 2 tablespoons oil
  • 1 tablespoon hot bean paste (tau pan cheong)
  • 1 tablespoon chopped garlic
  • 1 teaspoon shao hsing hua tiau wine (or rice wine)
  • Seasoning
  • 1 teaspoon light soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon sugar, to taste
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • Garnish
  • scallion, chopped

Directions

  1. 1
    Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
  2. 2
    Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
  3. 3
    Remove and drain.
  4. 4
    Heat oil in a wok and stir-fry pork and prawns until cooked.
  5. 5
    Remove any excess oil.
  6. 6
    Add chopped garlic and hot bean paste and stir in wine.
  7. 7
    Stir-fry for one to two minutes until aromatic.
  8. 8
    Add eggplant and seasoning and stir-fry well.
  9. 9
    Mix cornstarch with water, add to the wok.
  10. 10
    Stir well, until sauce thickens slightly.
  11. 11
    Sprinkle with chopped scallion and serve immediately.

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