Aubergine, Szechuan Style



  • 2 cups aubergine (or one medium sized aubergine cut into)
  • 1/2 cup flour
  • 1 teaspoon chopped garlic
  • 1 teaspoon ginger (Chopped)
  • 1 tablespoon green onion (Chopped)
  • 1/2 cup ground pork
  • 2 tablespoons cooking oil
  • 6 cups frying oil (Deep)
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 2 teaspoons bean sauce
  • 1 teaspoon sugar
  • 1 tablespoon chinese black vinegar
  • 1 teaspoon corn starch
  • 1 cup stock (Sauce)
  • 1 tablespoon green onion (Chopped)
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    Made it


    1. Shake the aubergine in flour, making sure that all the cut surfaces are coated.
    2. Deep fry the coated aubergine at 375F for 2 to 4 minutes until golden brown in color and soft.
    3. Place the fried aubergine on a few layers of paper towels to absorb excess oil.
    4. Stir fry the flavoring mixture in 2 TBS of cooking oil until it smells good, add the ground pork and fry until it is done.
    5. Add the sauce mixture, stir well and when the sauce turns clear,
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