Chinese Eggplant And Pork Recipes

FISH-FRAGRANT EGGPLANT WITH MINCED PORK

Steps:

• Leaving the skin on, cut the eggplants in half lengthways. Then cut them into 3-4 cm (1¼-1½ inch) chunks, to end up with approx. 12-16 pieces (depending on the size of your eggplants).
• Finely chop the garlic, chile, ginger, and cilantro, taking care to keep the chile and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork into a separate bowl, then add the marinade ingredients and mix well.
• Now build your wok clock: place your eggplant pieces at 12 o'clock, then arrange the garlic, ginger, marinated minced pork, chile, the sauce bowl and lastly the cilantro clockwise around the plate.
• If deep-frying, put the vegetable oil into a wok and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or two, the oil is hot enough. Carefully add the eggplant pieces and fry for 3 minutes, to immediately seal in their moisture and flavor. Have a metal or ceramic bowl ready with a metal sieve placed on top. Pour the eggplant and oil into the sieve to drain the excess oil, setting the aubergine aside for later.
• If you prefer to pan-fry rather than deep-fry, place the eggplant pieces in a mixing bowl and massage well with 1½ Tbsp. of oil. Heat a frying pan on a medium heat and cook the eggplant, flesh side down, for 3-4 minutes per side, until both sides are browned. Put into a bowl and set aside for later.
• Return the wok to the hob on a medium-high heat. Add the ginger and garlic, immediately followed by the minced pork, and begin to stir-fry, breaking up the meat and browning it well. Bring the wok to a high heat and, once smoking hot, add the sauce and bring to a vigorous boil. Put the aubergine back into the wok and reduce the heat to medium-low, allowing the sauce to simmer and caramelize around the eggplant pieces. Cover with a lid and boil for 8-10 minutes, stirring occasionally.
• Scatter over the chopped cilantro and serve.

BRAISED EGGPLANT, PORK AND MUSHROOMS

Steps:

• Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
• Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

HOT AND SOUR CHINESE EGGPLANT

Steps:

• Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
• In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

CHINESE STYLE SPICY EGGPLANTS WITH PORK

Steps:

• Blanch eggplants in boiling water or deep fry them in oil.
• Drain and set eggplants aside.
• Mix all ingredients of the sauce together.
• Sautee garlic and ginger in 1 tbsp of oil.
• Add minced pork and stir fry until done.
• Add eggplants, leek/scallion and sauce mixture into the pan.
• Bring to boil.
• Serve with rice.