Chinese Spicy Eggplant
ready in: under 30 minutes
recipe id: 45883
cook method: stovetop
1 pound eggplant (Chinese preferred)
4 tablespoons oil
2 cloves garlic, minced
1 1/2 tablespoon fresh ginger, minced
2 scallions, 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 teaspoon sesame oil
1/4 cup chicken stock
Slice eggplant diagonally into 1-inch slices. Heat 2 tablespoons of oil in wok until very hot.
Stir-fry eggplant about 5 minutes or until soft. Set aside.
Heat 2 tablespoons oil in wok. Stir-fry garlic, ginger, and half the scallions on low heat until aroma comes, about 30 seconds. Add pork.
Turn to high heat. Stir-fry until meat changes color. Add soy sauce, vinegar, sugar, and chili paste with garlic. Stir-fry 30 seconds.
Pour eggplant into meat mixture. Add remaining scallions and stock. Cook and stir about 3 minutes. Stir in sesame oil.
(May be prepared in advance. May be frozen. Reheat before serving.)
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