Beef / Pork

Spicy Szechuan Eggplant with Pork is for Dinner.

Spicy Szechuan Eggplant with Pork takes 15 minutes to prepare.

Spicy Szechuan Eggplant with Pork takes 10 minutes to cook.

Spicy Szechuan Eggplant with Pork makes 6 servings.

The ingredients for Spicy Szechuan Eggplant with Pork are:

Ground pork, eggplant, bell peppers, broccoli, onions, soy sauce, bean sauce, chile paste, garlic

Here is how you make Spicy Szechuan Eggplant with Pork:

Marinate pork in salt and a pinch of corn starch. In small bowl, combine chicken broth, soy sauce, vinegar, sugar, and remaining corn starch. Cut eggplant into 1 inch cubes and mince garlic. Heat wok over medium to high heat. Add tablespoon of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels. Add tablespoon of oil. When oil is hot, add garlic and bean sauce. Stir-fry until aromatic. add ground pork. Stir-fry until it changes color, using chopsticks or a wooden spoon to separate the indvidual pieces. Push the pork up to the sides of the wok. Add sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in sesame oil. Serve hot.Serving Size: makes 6 servings - have yet to measureNumber of Servings: 6Recipe submitted by SparkPeople user GRUMPYGIRL3.

The nutritional information for Spicy Szechuan Eggplant with Pork is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.7

• Total Fat: 9.8 g
• Cholesterol: 44.4 mg
• Sodium: 729.7 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 4.0 g
• Protein: 19.5 g

Spicy Szechuan Eggplant with Pork is Asian cuisine.

The dietary needs meet for Spicy Szechuan Eggplant with Pork is Low Carb