top of page

Kungpao Crispy Stuffed Eggplant


½ lb ground chicken or pork 1 tbsp finely chopped green onions 1 tbsp Ying's Spicy Kungpao Sauce

1 tsp salt 1 small egg 2 Chinese eggplants 1 cup Ying's Light & Crispy Batter Mix 2-3 cups vegetable oil


1. Combine first 5 ingredients in a mixing bowl. Mix well.

2. Cut eggplants into 1/4 inch thick rounds.

3. Prepare the batter mix according to the instructions.

4. Place a thin layer meat mixture, about 1 1/2 teaspoons on an eggplant piece and place another piece on top to make a little sandwich.

5. Coat the eggplant sandwich with the batter.

6. Heat oil in a wok or sauce pan over medium heat. When the oil is hot, then deep fry the coated Eggplant sandwich until golden brown. Drain.

Serve them with Ying`s Yum Yum Sauce as a dipping sauce. Great appetizer for Easter!

Note: You might want to choose the bigger size Chinese eggplants so when you cut them, you will have bigger rounds to hold fillings.

Featured Posts
Check back soon
Once posts are published, you’ll see them here.
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square
bottom of page