Eggplant With Garlic Sauce Recipe

Name: Eggplant With Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces pork tenderloin, cut in matchsticks (freeze for 30 minutes before slicing); 1 tablespoon dry sherry or 1 tablespoon Chinese wine; 1/2 egg white; 1 pinch salt; 1 tablespoon cornstarch; Sauce; 6 tablespoons chicken broth; 2 1/2 tablespoons soy sauce; 1 1/2 tablespoons vinegar; 1 1/2 tablespoons sugar; 1 tablespoon cornstarch, dissolved in; 1 teaspoon water; 1 tablespoon chili paste with garlic; 1 tablespoon dry sherry or 1 tablespoon Chinese wine; 4 cups vegetable oil; 12 ounces eggplants, peeled and cut into finger-size strips; 1 tablespoon vegetable oil; 1/2 green bell pepper, cut into 2x1/6-inch strips; 1/2 red pepper, cut into 2x1/6-inch strips; 1 tablespoon minced fresh ginger; 1 teaspoon minced fresh garlic; 1/3 cup diced green onion; 1/2 teaspoon sesame oil

Servings: persons

12 ounces pork tenderloin, cut in matchsticks (freeze for 30 minutes before slicing)
1 tablespoon dry sherry or 1 tablespoon Chinese wine
1/2 egg white
1 pinch salt
1 tablespoon cornstarch
Sauce
6 tablespoons chicken broth
2 1/2 tablespoons soy sauce
1 1/2 tablespoons vinegar
1 1/2 tablespoons sugar
1 tablespoon cornstarch, dissolved in
1 teaspoon water
1 tablespoon chili paste with garlic
1 tablespoon dry sherry or 1 tablespoon Chinese wine
4 cups vegetable oil
12 ounces eggplants, peeled and cut into finger-size strips
1 tablespoon vegetable oil
1/2 green bell pepper, cut into 2x1/6-inch strips
1/2 red pepper, cut into 2x1/6-inch strips
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1/3 cup diced green onion
1/2 teaspoon sesame oil

1
Place pork in mixing bowl.
2
Add sherry, egg white and salt and mix with hands until egg white is foamy.
3
Add cornstarch and mix again until smooth.
4
Cover and refrigerate at least 1 hour.
5
For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
6
Heat 4 cups oil in wok or deep fryer to 350 degrees.
7
Add eggplant in small batches and fry until lightly colored.
8
Drain on paper towels,pressing to remove as much oil as possible.
9
Let same oil cool down to 280 degrees.
10
Add pork and stir constantly until pieces separate.
11
Cook 1 minute longer; drain in sieve.
12
Can be done 6 to 8 hours ahead to this point and refrigerated.
13
Heat 1 tablespoon oil in wok or large skillet over high heat.
14
Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
15
Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
16
Stir in green onion.
17
Remove from heat and stir in sesame oil; serve immediately.

2525

kcal

Calories

259

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 12 ounces pork tenderloin, cut in matchsticks (freeze for 30 minutes before slicing), 1 tablespoon dry sherry or 1 tablespoon Chinese wine, 1/2 egg white, 1 pinch salt, and more.

Yes, Eggplant With Garlic Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant With Garlic Sauce

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