Asian Stuffed Eggplant With Hawaiian-Style Pork (Or Turkey) Hash
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
4 piece
- Serves:
- 4
ingredients
- 1 lb ground pork or 1 lb ground turkey
- 2 large eggs
- 5 stalks green onions, greens only, minced
- 1 (8 ounce) can water chestnuts, minced
- 4 garlic cloves
- 1⁄2 tablespoon ginger powder
- 1 tablespoon pepper
- 1 tablespoon sesame oil
- 3 tablespoons oyster sauce
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 4 Japanese eggplants, cut into fourths (depending on the size)
- 12 pieces round wonton wrappers (optional)
directions
- Combine pork or turkey, eggs, green onions water chestnuts garlic, ginger powder, pepper, sesame oil, oyster sauce, sugar and soy sauce in a large bowl. Mix well (I like to use my hands).
- Cut a wedge out of the eggplant. Stuff the pork mixture into the newly created pocket. (I always overstuff).
- If desired, put the wedge back on top of the eggplant.
- ***NOTE***There will be alot of stuffing left over. This can be made into "pork hash" burgers or made into pork hash. To make pork hash, place about 1 tablespoon of the mixture on to the middle of a wrapper. Wrap up the sides, leaving the top open and unsealed.
- Put stuffed eggplant and pork hash into a steamer, and steam for about 30 minutes.
- Serve with soy sauce mixed with dry powdered mustard, or sweet and thick teriyaki sauce or chinese black bean sauce.
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RECIPE SUBMITTED BY
Aloha!
<br>My name is Steve, and I am from Hawaii. I grew up in the kitchen. I am 29 years old. I have traveled throughout Asia, Europe and the United States, so I do have a different pallet than most. I like good, honest grub (yes, the restaurant in Tokyo, and just good food too).
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<br>So, just a personal pet peeve right now... I get so angry when I read reviews like this...
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<br>This turned out well but it's not particularly creamy, I'd say thick but not creamy. I substituted 1/2 cup of the milk with soy milk and I can't taste the difference. I also reduced the sugar to 1/3 cup and it is the perfect amount of sweetness. I added 1/4 c of raisins or more, because it's just not the same without them. I added some cinnamon too, and used half the amount of nutmeg. I think the reviewers who doubled the custard part had the right idea, but with all the alterations, I think I'll try a different pudding recipe next time. Thanks for sharing, though. (She gave the recipe 3 stars)
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<br>Now is it just me or did she basically change the recipe sooooooo much that it became something new? If I were to make all the changes that this person did, I wouldn't have rated, just leave a private message.... But come on! If you review a recipe, review the recipe posted, not make major changes and then review!
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<br>Other than that, I am working on a cookbook of my favorite recipes for my family. I'm gonna give it out for Christmas this year! I'm really excited about that! woot!
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<br>I am famous for a few things... Red Velvet Cupcakes, Cheesecake Tarts, Furikake Chex Mix and cookies, cookies, cookies!
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<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>
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<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg>
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<br>What does the ranking system mean to me?
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<br>5 stars - I will definitely make this again. Probably sooner than later. It might have required minor tweaking, but was a solid recipe.
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<br>4 stars - I will more than likely make this again. It might have required some tweaks, but overall was a great recipe.
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<br>3 stars - I might make this again. It was just ok.
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<br>2 stars - I will probably never make this again. I really didn't like it, and will make it again only if I had a gun pointed at my head.
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<br>1 star - Sorry. I will never make this again. Even if there was a gun to my head, I would not make it again. I had to throw it away / spit it out / my dog wouldn't go near it, etc.