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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is from a March 1982 issue of Bon Appetit. It comes from the Cooking Class section and is from Hugh Carpenter who runs the Montano Mercantile in Santa Monica, California.For a variation, he suggests using shrimp instead of the pork. Add to wok just before serving and stir-fry about 1 to 2 minutes. 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:
1. Mix pork and 2 teaspoons soy sauce in small bowl and set aside.
2. Quarter each unpeeled oriental eggplant lengthwise.
3. Place strips together and cut crosswise into 1/2-inch pieces.
4. (If using large globe eggplants, peel and cut into 1/2-inch squares.).
5. Transfer to medium bowl;blend in onion.
6. Combine 1/4 cup sherry with oyster sauce, soy sauce, sesame oil and sugar in small bowl; set sauce aside.
7. Heat wok until very hot.
8. Pour in peanut oil;add garlic, chili paste and ginger and cook several seconds; do not allow garlic and ginger to brown.
9. Add pork mixture and stir-fry, pressing pork against sides of wok until meat loses raw color.
10. Add eggplant mixture; stir in sauce, adding more sherry if necessary, so liquid covers about half of stir-fry mixture.
11. 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.
12. If wok becomes dry during cooking, add small amount of sherry or chicken stock.
13. Continue cooking,uncovered, until most of sauce evaporates.
14. Taste and adjust seasoning.
15. Turn into serving dish and serve immediately.
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