Eggplant, Szechuan Style
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Eggplant, or one medium sized eggplant cut into 3" x 1" x 1/2" pieces |
| 1/2 | c | Flour |
| FLAVORING MIXTURE | ||
| 1 | ts | Chopped garlic |
| 1 | ts | Chopped ginger |
| 1 | tb | Chopped green onion |
| 1/2 | c | Ground pork (or beef, see notes for vegetarian option) |
| 2 | tb | Cooking oil |
| 6 | c | Deep frying oil |
| SAUCE MIXTURE | ||
| 1 | tb | Dry sherry |
| 1 | tb | Soy sauce |
| 2 | ts | Hot bean sauce |
| 1 | ts | Sugar |
| 1 | tb | Chinese black vinegar |
| 1 | ts | Corn starch |
| 1/3 | c | Sauce stock |
| GARNISH | ||
| 1 | tb | Chopped green onion |
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