Ingredients

Scaled 1.5

  • Pork
  • 0.5 lb / 227 g minced pork
  • 0.75 t / 5 g salt
  • 0.75 t pepper
  • 1.5 t corn starch / corn flour
  • 4.5 scallions chopped (including greens)
  • 3 cloves garlic chopped
  • 1.5 T ginger grated
  • Sauce
  • 1.5 c / 341 g chicken stock
  • 6 T soy sauce
  • 3 t corn starch / corn flour
  • 1.5 T chilli paste
  • 3 T black bean sauce
  • 3 t vinegar
  • 3 t / 15 g sugar
  • Eggplant
  • 12 c eggplant cut into 1/2 inch by 3 inch strips (4-6 Chinese eggplants or 3 small normal eggplants -- Chinese are better)
  • 3 T / 36 g vegetable oil
  • 1.5 t sesame oil for flavour at the end

Chinese Eggplant with Minced Pork

Method

  1. mix all the pork ingredients together and let sit
  2. mix the sauce together
  3. heat the oil in a large wok or frying pan, add the eggplant and cook for 5-10 minutes until the eggplant is slightly browned and soft enough to eat, then remove to a bowl
  4. add the pork mixture to the wok and fry until cooked through, push up to the sides of the work
  5. pour in the sauce and bring to a boil, then add in the eggplant and stir
  6. cook for another 2 minutes and server immediately on rice

Note:

  • This can be made with tofu (cut into ½ inch pieces) instead of eggplant and it is wonderful.

Servings

3-4

Category

Source

Peter Mahnke 2006111124322

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |