Spicy Minced Pork With Egg Plants Recipes

SPICY EGGPLANT WITH GROUND PORK

Spicy Eggplant With Ground Pork image

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

Ingredients

1/3 cup chicken broth
2 tablespoons lime juice
2 tablespoons soy sauce
1 -2 tablespoon sriracha chili sauce
1 1/2 lbs eggplants, ends trimmed, not peeled
3/4 lb ground pork, I have used ground turkey with good results
3 tablespoons canola oil, divided, I use peanut oil
1/2 cup shallot, thinly sliced

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 WITH PORK

Spicy Eggplant With Pork image

This really easy, amazingly delicious eggplant recipe is from another web site and they recommend using slender Japanese eggplant because it keeps their color better than slender Chinese eggplant. Serve with steamed rice or cooked rice noodles.

Provided by mandabears

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup chicken broth
2 tablespoons lime juice
2 tablespoons soy sauce
1 -2 tablespoon sriracha chili sauce
1 1/2 lbs eggplants
3/4 lb ground pork
3 tablespoons canola oil, divided
1/2 cup shallot, thinly sliced
2 tablespoons cilantro, chopped

Steps:

Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
Transfer to a bowl and wipe about pan.
Return pan to high heat and add 2 tablespoons oil.
When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
Transfer to a serving dish and toss with cilantro.

Nutrition Facts : Calories 387.2, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.9, Carbohydrate 15.1, Fiber 6.2, Sugar 4.8, Protein 18.1

SPICY MINCED PORK

Spicy Minced Pork image

I got a bag of Organic pork mince and was trying to think of how to use it, I looked at the ingredients list and used what I had on hand. It turned out very tasty and I intend on cooking it again. I like HOT food and this is hot you can add less chil=li if you don't like too much heat.

Provided by Choppy-choppy

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

700 g pork mince, finely ground
2 medium green peppers, halved and sliced in 1/4 inch slices
2 medium red peppers, halved and sliced in 1/4 inch slices
2 medium onions, diced
3 garlic cloves, finely chopped
3 chopped chilie bell peppers (I used the Thai chilies and liked the result)
1 tablespoon oil
3 tablespoons oyster sauce
2 tablespoons rice vinegar

Steps:

Heat 2 tbsp oil in a large frying pan sauté the onions,peppers and chilies when softened add the garlic and remove from the pan and set aside.
Add the remaining 1 tbsp oil and brown the mince in small batches avoiding the "stewing" effect.
Place the browned mince on top of the reserved vegetables (keeps all the juices).
Deglaze the pan with vinegar add the vegetables and pork and stir to mix.
Add the oyster sauce and stir to heat.
Serve on boiled white rice.

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