SPICY EGGPLANT AND PORK HOT POT
Make and share this Spicy Eggplant and Pork Hot Pot recipe from Food.com.
Provided by melting pot
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy based casserole dish or saucepan over high heat.
- Cook eggplant for 4 min, stirring often.
- Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
- Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
- Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
- Serve with steamed white rice.
Nutrition Facts : Calories 524.5, Fat 38.6, SaturatedFat 11.6, Cholesterol 93.8, Sodium 749.9, Carbohydrate 17.8, Fiber 5.5, Sugar 6.7, Protein 27.1
BRAISED EGGPLANT, PORK AND MUSHROOMS
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they're interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they're fun, and they're easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 main-dish servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 631 milligrams, Sugar 10 grams, TransFat 0 grams
SPICY EGGPLANTS WITH MINCED PORK IN CLAY POT
Make and share this Spicy Eggplants With Minced Pork in Clay Pot recipe from Food.com.
Provided by lemon_melonz
Categories Cantonese
Time 1h
Yield 4 1, 4 serving(s)
Number Of Ingredients 23
Steps:
- Method:.
- Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.
- Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don't add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.
- While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.
- When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.
- Note:.
- It's not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead.
Nutrition Facts : Calories 169.9, Fat 9.9, SaturatedFat 3.5, Cholesterol 30.6, Sodium 1067.7, Carbohydrate 11.8, Fiber 4.1, Sugar 3.8, Protein 9.4
SPICY EGGPLANT WITH GROUND PORK
This is a wonderful recipe from another recipe site. I have modified it to reflect our taste. It is easy and very delicious. Serve over steamed rice or tossed with cooked rice noodles.Only use Japanese eggplants because they hold their color better than Chinese eggplants, but both are delicious.
Provided by mandabears
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
- Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
- Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
- Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
- Transfer mixture to a bowl and wipe out pan.
- Return pan to high heat and add 2 tablespoons oil.
- When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
- Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
- Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.
Nutrition Facts : Calories 387.1, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.6, Carbohydrate 15.1, Fiber 6.1, Sugar 4.8, Protein 18.1
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
SPICY GRILLED EGGPLANT
This side goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Brush eggplant slices with oil. Drizzle with lime juice; sprinkle with Cajun seasoning. Let stand 5 minutes. , Grill eggplant, covered, over medium heat or broil 4 in. from heat until tender, 4-5 minutes per side.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
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