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Judy's Spicy Eggplant with Ground Pork
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- #67846
This is the kind of Chinese food you might not find in a takeout box. Stir-fried eggplant with ground pork and onions in a sweet and spicy sauce might just change your whole view on Chinese cuisine.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
2 tablespoons vegetable oil (peanut, canola, or safflower are best)
1/2 pound ground pork
2 onions, roughly chopped
3 cloves garlic, chopped
1 piece (2 inch size) fresh ginger, chopped very fine
1 pound diced eggplant, you can use standard or Asian types
Sauce
2 tablespoons soy sauce
2 teaspoons hot soy bean paste or black bean paste with chili (you can also mix plain bean paste with hot pepper paste)
1 teaspoon rice vinegar
1 pinch Chinese five spice powder (optional)
1 tablespoon Hoisin sauce (optional, but adds a nice taste)
1/2 teaspoon sugar (brown or white)
1/2 cup soup stock (I used beef in this case, but chicken is fine)
2 tablespoons sesame oil
chopped green onions or chives for garnish
directions
Mix all ingredients for the sauce. Set aside.
Heat oil in very hot pan (or wok). Add ground pork and cook until no longer pink. Add onions, garlic, and ginger, and stir fry for about one minute.
Then add the eggplant and stir fry until just starting to get a little on the soft side. At this point add the sauce mixture and stir very well. Let everything get coated and the sauce to bubble. Serve immediately over rice or noodles.
Judy's Notes: This is my very own recipe. just omit the meat and replace meat stock with veggie or mushroom stock if you want it to be vegetarian-friendly.
added by
jbolton
nutrition data
346 calories, 26 grams fat, 16 grams carbohydrates, 12 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 14, 2012
Great recipe. Served it to friends one evening. Didn't take long to make. Prepared the sauce ahead of time, also the other ingredients, wrapped them up and then assembled everything just fifteen minutes before dinner was served. The only thing I changed was adding 2 more tablespoons of the Bean Chili paste. We like our food a bit more spicy over here! Everyone raved about the dish! Took some photos so you can put one on the site if you wish.
Please do submit a photo!
June 28, 2009
This dish is very much like what I have had in Chinese restaurants - sweet and spicy. Easy to make and delicious. I cooked the eggplant separately a little longer than the recipe indicated and added a little more sugar. Will definitely make this again.