FISH-FRAGRANT EGGPLANT WITH MINCED PORK
Give the humble eggplant the attention it deserves with a rich and spicy sauce.
Provided by Jeremy Pang
Yield Serves 2-4 alongside other dishes
Number Of Ingredients 17
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.
FRAGRANT-EGGPLANT
Make and share this Fragrant-Eggplant recipe from Food.com.
Provided by AZPARZYCH
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
- In a small bowl, combine soy sauce, sugar, vinegar and water.
- Heat 1 Tbs dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
- Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
- Combine 2 Tbs sherry with cornstarch.
- Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.
Nutrition Facts : Calories 99, Fat 0.3, SaturatedFat 0.1, Sodium 1012, Carbohydrate 21.4, Fiber 5.3, Sugar 13.4, Protein 3.6
PORK AND EGGPLANT IN HOT GARLIC SAUCE
Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.
Provided by Sheynath
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.
Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2
PORK FRAGRANT EGGPLANT WITH PORK
Chinese cuisine has become a staple world food, loved by people in all countries and of all walks of life.
Provided by Timothy H.
Categories Pork
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Deep fry the aubergines pieces in very hot oil for 1 minute. Drain and set aside.
- Pour out all but 2 tsp of the oil and stir fry pork over high heat for 2 minutes.
- Add dried shrimps, chilli paste, salted soy beans, 1 tsp of the spring onion and the mushrooms.
- Stir fry for 30 seconds, then add all remaining ingredients except remaining spring onion, cornflour and coriander.
- Heat, then put in aubergines and cook a further 30 seconds.
- Thicken with cornflour and serve garnished with the coriander leaves and remaining spring onion.
Nutrition Facts : Calories 66.7, Fat 2.7, SaturatedFat 0.5, Cholesterol 2.4, Sodium 116.3, Carbohydrate 7.9, Fiber 2.9, Sugar 3.3, Protein 3.1
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