Aubergine, Szechuan Style Recipe

1. 1

   Shake the aubergine in flour, making sure which all the cut surfaces are coated.

2. 2

   Deep fry the coated aubergine at 375F for 2 to 4 min till golden in color and soft.

3. 3

   Place the fried aubergine on a few layers of paper towels to absorb excess oil.

4. 4

   Stir fry the flavoring mix in 2 TBS of veg.

5. 5

   oil till it smells good, add in the grnd pork and fry till it is done.

6. 6

   Add in the sauce mix, stir well and when the sauce turns clear, fold in the fried aubergine.

7. 7

   Gently fold the aubergine into the sauce.

8. 8

   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.

9. 9

   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.

10. 10

    If deep frying is a problem, another approach is to pan fry the aubergine patiently.

11. 11

    Cover the wok while frying and sprinkle a few drops of water periodically to speed up the cooking.

12. 12

    The aubergine can also be baked or possibly steamed.

No additional tips available.