• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Eggplant Imperial

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 4 Chinese eggplants -or-
  • 2 Regular eggplants
  • 1 lg Green bell pepper
  • 1 lg Red pepper
  • 6 oz Pork tenderloin or other
  • -lean cut
  • 2 Scallions
  • 1 tb Dark soy sauce
  • 2 tb Light soy sauce
  • 1/2 c Chicken broth
  • 1 tb Vinegar
  • 1 1/2 ts Sugar
  • 1 ts Finely chopped garlic
  • 2 ts Cornstarch
  • 1 ts Sherry
  • 1 1/2 c Peanut oil; for frying


Peel eggplant & cut it diagonally into pieces the size & shape of French
fries. Core & seed the peppers & cut them into very fine slivers. Cut the
pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine
remaining ingredients, except peanut oil, to make sauce, reserving 1/2 tsp.
garlic. Heat all but 1/4 cup oil in a wok, & fry eggplant slices over high
heat for 3-4 minutes, or until completely cooked. Transfer eggplant to a
colander, then rinse it off under hot water to wash away the oil. Discard
oil. Add remaining 1/4 cup oil to wok & heat it over high heat. Stir-fry
pork with 1/2 tsp. garlic for 1 minute. Add slivered peppers & continue to
stir-fry for 1 minute. Thoroughly mix the sauce & add it to wok with
eggplant. Cook mixture, stirring well until sauce thick- ens. Add
scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.)




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