April 8, 2009
Chinese Eggplant with Ground Pork
Chinese eggplant with minced/ground pork is one of my favorite simple and quick comfort dishes to make. If you prefer to have more eggplants in the dish, you can double the amount of eggplants and make more sauce.
2 Chinese eggplants (medium size), cut into 2 inch by 1/2 inch slices
2 1/2 tablespoon vegetable oil
1/2 pound ground pork
For the Sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoon soy sauce
1 tablespoon chili sauce such as Sambal
1 teaspoon rice wine vinegar
1/2 tablespoon sugar
1/2 tablespoon corn starch
1 tablespoon chicken stock
Salt and pepper
Heat 2 tablespoons of vegetable oil in a wok and fry the eggplants until cooked through. Set eggplants aside and keep warm. Mix the together the ingredients for the sauce except for the vegetable oil. Add the remaining oil to the wok and add the ground pork. Be sure to break the pork with a wooden spoon and cook until no longer pink. While the pork is cooking, mix together all the ingredients for the sauce. Taste the sauce and make any necessary adjustments. When the pork is cooked through, add the sauce and stir together with the pork. Once the sauce starts to thicken, return the eggplants to the pan, mix well and serve.
The sauce also goes well with all kinds of stir fry dishes. I usually make a batch and keep it in the fridge for up to two weeks.
**Remember to taste as you go. My measurements are estimates**
If you like this recipe, check out this super easy and quick garlic bok choy recipe to serve as a side with any Asian inspired meal.