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Dish Name: Eggplants or aubergines stir-fried with seasonings.
Category: Vegetables
[Print This Recipe]
Ingredients:450 g Eggplants
120 g Lean pork
thinly shredded
3 pieces Red chilies
soaked in water (10 minutes)
1 clove Garlic
finely chopped
1 tsp Ginger
finely chopped
1 tsp Spring onion
white part only
finely chopped
2 tsp Cornflour paste
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1 tbsp Chili bean sauce
1 tbsp Chinese rice wine
1 tbsp Rice vinegar
2 tbsp Cooking oil
- For garnish
1 tsp of finely chopped spring onion
green part only and a few drops of sesame oil.
Preparation Method:
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Prepare eggplants by strip-cutting it into short, chip-size pieces.
Skin can be left on or peeled off depending on preferences.
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Cut soaked red chilies into two or three small pieces and discard seeds.
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Heat oil in wok or pan and deep-fry the eggplant strips for approx.
3 minutes or until limp.
Remove and drain.
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Leave approx.
1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx.
1 minute.
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Add in the pork shreds and stir-fry for another minute or until it becomes pale in color.
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Add the rest of the seasonings, increase the heat, and bring the mixture to a boil.
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Add the eggplant to the wok, stirring frequently, and braise for approx.
20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.
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Garnish with green spring onion and a few drops of sesame oil.
Notes: |
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