Eggplant with spicy meat
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Eggplant with spicy meat
  Eggplant    Spicy    Meat  
Last updated 6/12/2012 1:00:36 AM. Recipe ID 23795. Report a problem with this recipe.
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      Title: Eggplant with spicy meat
 Categories: Oriental, Main dish
      Yield: 6 Servings
 
      4    Oriental eggplants *
           Oil
      1 tb Chile oil
      1 tb Mashed garlic
      1 c  Ground pork **
           Soy sauce
    3/4 c  Chicken broth
      2 tb Bottled hoisin sauce
      1 tb Chinese vinegar
      2 t  Cornstarch
      1 t  Water
      1 tb Minced green onion ***
 
  *Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground
  beef and 1/2 ground pork may be used instead of pork if desired.
  ***Use green part of green onion only. Trim blossom ends of
  eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick
  diagonal slices. Steam eggplants until tender or cook in 1 inch hot
  oil in large skillet or wok until golden brown. Drain well on paper
  towels. Drain all oil from skillet and add chile oil. Cook over high
  heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add
  ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and
  stir-fry until pork is browned. Add vinegar and eggplants, toss
  lightly to blend flavors and heat through. Season to taste with more
  soy sauce. Mix cornstarch with water and stir into pork mixture. Cook
  and stir until ingredients glisten. Add green onion and stir-fry 5
  seconds. Serve at once.
 




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Recipe ID 23795 (Apr 03, 2005)

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