This recipe is easy to prepare, tastes great, and is good for you too. Plus it's a nice change from the same old roasted vegetables. The eggplant absorbs all the flavors of the sauce. You can also use ground turkey instead of pork if you want a lower fat version.
1 pound Chinese eggplant
4 tablespoons cooking oil
2 cloves garlic, minced
1 1/2 tablespoon minced fresh ginger
2 green onions, chopped fine
4 ounces ground pork
2 tablespoons dark soy sauce
1 teaspoon red wine vinegar
1/2 teaspoon sugar
2 teaspoons chili paste with garlic
1/4 cup chicken stock
1 teaspoon sesame oil
Cut the eggplant in half lengthwise then cut it into 1-inch slices.
Heat half of the oil in a wok or heavy skillet over medium-high heat. Add the eggplant and cook, stirring frequently, for 5 minutes or until soft. Remove the eggplant from the wok with a slotted spoon and set aside. Wipe out the wok.
Add the remaining oil to the wok over medium-low heat. Add the garlic, ginger, and half of the green onions. Cook, stirring constantly, for 30 seconds.
Turn the heat to medium-high. Add the pork. Cook the pork for 2-3 minutes, stirring constantly to break up the meat. Cook until the pork is cooked through.
Add the soy sauce, vinegar, sugar, and chili paste to the wok. Stir for 30 seconds.
Add the eggplant back to the wok. Mix well. Add the remaining green onions and chicken stock. Cook, stirring constantly, for 3 minutes or until heated through.
Stir the sesame oil into the mixture then serve the spicy eggplant immediately.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
July 27, 2013
So many "Chinese" recipes are very Americanized but this one is pretty authentic. I recommend getting the Asian eggplant and not substituting a regular one as there is enough difference between them. Now the one ingredient I don't agree with in this dish is regular red wine vinegar. Maybe it is supposed to be Chinese red vinegar? I used rice vinegar instead.