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Braised Eggplant With Pork in Sichuan Sauce
SERIOUS EATS14Ingredients
60Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 Japanese eggplants (or Chinese, 1 1/2 pounds total)
- 1/4 cup Shaoxing wine (or dry sherry)
- 2 tsp. cornstarch
- 3/4 cup low sodium chicken broth (or chicken/ham broth)
- 1 Tbsp. fermented chili bean paste (Sichuan, or generic Asian chili-garlic sauce if unavailable)
- 3 Tbsp. soy sauce
- 2 Tbsp. black vinegar (or 1 tablespoon sherry vinegar and 2 tablespoons cider vinegar)
- 1 Tbsp. sugar
- 2 Tbsp. ginger (finely chopped)
- 3 cloves garlic (finely chopped, about 2 tablespoons)
- 4 scallions (whites and light green parts finely chopped, greens sliced)
- 2 green chilies (small hot, preferably Chinese, but Serrano or Jalapeño will do fine, seeds and ribs removed, finely chopped)
- 3 Tbsp. peanut oil
- 4 oz. ground pork
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium720mg30% |
| Potassium1340mg38% |
| Protein12g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber15g60% |
| Sugars14g |
| Vitamin A10% |
| Vitamin C110% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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