To prepare:
Fry out ½ lb. ground pork or turkey.
Slice c. 1.5 lbs Japanese eggplant diagonally.
Crush 2 cloves garlic, mince 4 slices of ginger (c. 2 T), chop 1 scallion, and crumble 2 dried red chili peppers on top. Set aside.
Mix together: 2T Chinese brown bean paste, 2T soy sauce, 2T sherry, 1T rice wine vinegar, and 1T sugar.
Mix 2t cornstarch with ¾ cups water; add 1t sesame oil.
To cook:
Put 2 T oil in a wok on high heat and add the garlic mixture; stir-fry for 30 sec. Add the eggplant and stir-fry until each piece is coated with the oil. Add ½ cup water and cover the eggplant. Let it cook over medium heat, removing the cover every few minutes to stir the vegetables. Continue until the eggplant is mushy. (Add more water if the eggplant starts to stick to the wok.) Remove the cover and turn up the heat to high, add the sauce mixture and let it cook for 1 minute; add the fried meat and stir until it is coated with the sauce. Add the cornstarch mixture, stir to coat the eggplant and bring to a boil. Remove from the stove and serve.
Spicy Chinese eggplant? Wow! This interesting. I should try this when the boys are home, they love anything spicy :) This is perfect for the cold weather.
Thanks for sharing.
Cheers,
Jessica
Posted by: Jessica@homeaddons | 03/02/2019 at 06:39 AM