| Ingredients: 450 g Eggplants
120 g Lean pork, thinly shredded
3 pieces Red chilies, soaked in water (10 minutes)
1 clove Garlic, finely chopped
1 tsp Ginger, finely chopped
1 tsp Spring onion, white part only, finely chopped
2 tsp Cornflour paste
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1 tbsp Chili bean sauce
1 tbsp Chinese rice wine
1 tbsp Rice vinegar
2 tbsp Cooking oil
- For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil. | |
| Procedures: *
Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences.
*
Cut soaked red chilies into two or three small pieces and discard seeds.
*
Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain.
*
Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute.
*
Add in the pork shreds and stir-fry for another minute or until it becomes pale in color.
*
Add the rest of the seasonings, increase the heat, and bring the mixture to a boil.
*
Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.
*
Garnish with green spring onion and a few drops of sesame oil. Note: |
