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Pork Fragrant Eggplant With Pork

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“Chinese cuisine has become a staple world food, loved by people in all countries and of all walks of life.”
READY IN:
35mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

  • 250 g eggplants, peeled and cut in pieces 8 cm x 1 cm (aubergine)
  • oil (for deep frying)
  • 50 g lean ground pork
  • 2 tablespoons dried prawns, soaked and very finely chopped
  • 2 teaspoons chili paste
  • 1 teaspoon salted soybeans, mashed
  • 2 teaspoons very finely sliced spring onions
  • 1 teaspoon very finely chopped soaked dried shiitake mushroom
  • 1 cup chicken stock
  • 1 teaspoon chinese rice wine
  • 1 teaspoon sesame oil
  • 2 teaspoons commercial sweet and sour sauce

Directions

  1. Deep fry the aubergines pieces in very hot oil for 1 minute. Drain and set aside.
  2. Pour out all but 2 tsp of the oil and stir fry pork over high heat for 2 minutes.
  3. Add dried shrimps, chilli paste, salted soy beans, 1 tsp of the spring onion and the mushrooms.
  4. Stir fry for 30 seconds, then add all remaining ingredients except remaining spring onion, cornflour and coriander.
  5. Heat, then put in aubergines and cook a further 30 seconds.
  6. Thicken with cornflour and serve garnished with the coriander leaves and remaining spring onion.

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