Hot Garlic Eggplant
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4-8
ingredients
- 1⁄3 lb ground pork
- 2 teaspoons soy sauce
- 1 1⁄2 lbs eggplants, trimmed (preferably oriental)
- 1 large onion, cut into 1/2-inch cubes
- 1⁄4 cup dry sherry (or more)
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 3 tablespoons peanut oil
- 10 garlic cloves, finely minced
- 1 tablespoon chili paste with garlic
- 1⁄3 - 1⁄2 teaspoon finely minced ginger
- chicken stock (optional)
directions
- Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
- Quarter each unpeeled oriental eggplant lengthwise.
- Place strips together and cut crosswise into 1/2-inch pieces.
- (If using large globe eggplants, peel and cut into 1/2-inch squares.).
- Transfer to medium bowl;blend in onion.
- Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
- Heat wok until very hot.
- Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
- Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
- Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
- Cover and cook over high heat until eggplant softens and is no longer raw tasting, about 3 minutes for oriental eggplant or 5 minutes for large globe eggplant.
- If wok becomes dry during cooking, add small amount of sherry or chicken stock.
- Continue cooking,uncovered, until most of sauce evaporates.
- Taste and adjust seasoning.
- Turn into serving dish and serve immediately.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas