SZECHUAN STYLE TWICE COOKED PORK
WITH GREEN BEANS AND EGGPLANT
1-1.5 lbs pork loin, country style pork ribs (1 lb shrimp 26-30 ct., 1-1.5 lbs beef or chicken breast), cut into small bite sized pieces.
3 tbs chopped scallions
3 tbs garlic, minced
2 tbs ginger, minced
1 small onion, cut into thin 1/2 rings
1 dried red chili (or 1 tbs crushed red chilis)
1 lb green beans, trimmed and cut in half
1 lb eggplant, cut in strips (if using Thai eggplant, cut into quarters)
8 tbs vegetable oil
fresh cilantro, chopped
4 Tbs Dark Soy Sauce
2 Tbs Rice wine vinegar
2 tbs Oyster Sauce
2 Tbs Brown Sugar
1 Cup Chicken stock mixed with 1 tbs Corn starch
Fry Green beans in 2 tbs Vegetable oil in a wok until brown spots appear. Remove from wok
Fry Egg plant in 2 tbs oil until they seem soft and brown spots appear. Remove from wok
Fry meat (shrimp, pork or chicken) until cooked.
Remove from wok.
Now add 2 tbs oil and fry scallion, garlic, ginger, onion and dried Chili until onion starts to brown.
Add soy sauce, rice wine vinegar, oyster sauce and brown sugar.
Stir to mix.
Add the chicken stock with the corn starch.
Simmer until sauce begins to thicken.
Add the beans, eggplant and shrimp.
Turn up heat to heat thru and thicken the sauce a little more.
Serve over Rice or on its own.
When on the plate, drizzle sesame oil, sesame seeds and garnish with chopped cilantro.