Spicy eggplant is a classic Sichuan cuisine dish that typically includes chili peppers, garlic, ginger, green onion, rice vinegar and gluten-free soy sauce.
- 1 pound eggplant
- 4 tablespoons oil
- 1 tablespoon chopped green onion
- 2 tablespoons chopped ginger
- 1 tablespoon chopped garlic
- 1 teaspoon hot bean paste or chili pepper
- 4 ounces ground pork (or firm tofu, chopped)
- 1 tablespoon rice wine
- 1 tablespoon gluten-free soy sauce
- 1 tablespoon sugar
- 1 tablespoon gluten-free rice vinegar
- ½ teaspoon salt
- 1/3 cup water
Wash and cut eggplant in half, then cut into 2½ inch pieces.
Heat a saucepan, add 2 tablespoons of the oil and swirl to coat. Add the eggplant, cook 3-5 minutes and flip occasionally so that the eggplant cooks evenly and does not burn. Set aside.
Heat a wok or a skillet. Add 2 tablespoons of cooking oil, the green onion, ginger and garlic and stir fry until fragrant. Stir in the hot bean paste and ground pork; stir fry for 3-4 minutes.
Mix all the ingredients for the sauce in a small bowl. Stir the sauce into the pork mixture. Add the eggplant and toss. Serve warm.
Ivy Lau has been whipping up delicious Asian dishes since she arrived in the United States from Hong Kong many years ago. She’s now the CEO and chief chef behind Ivy’s Garden Food (ivysgardenfood.com), which makes gluten-free Asian dishes (shipped frozen).
Nutrition Analysis: 260 cal, 20 g fat, 25 mg chol, 530 mg sodium, 12 g carbs, 3 g fiber, 7 g sugar, 9 g protein. GF