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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing. Ingredients:
1/2 lb ground pork |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon cornstarch |
1/4 cup chicken broth |
4 tablespoons soy sauce |
1 teaspoon granulated sugar |
1 teaspoon red wine vinegar or 1 teaspoon balsamic vinegar |
4 japanese eggplants |
2 garlic cloves, minced |
4 tablespoons stir-fry oil |
1 tablespoon szechuan hot bean sauce |
1/2 teaspoon chili paste with garlic |
1 teaspoon sesame oil |
3 finely diced thai peppers |
Directions:
1. Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
2. While the pork is marinating, prepare the remaining ingredients.
3. In a small bowl, combine the chicken broth, soy sauce, vinegar, and sugar.
4. Cut the eggplant lengthwise into 1 inch strips or into 1-inch squares. Mince the garlic.
5. Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
6. Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
7. Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the Chile paste and Thai Peppers. Cook for a few more minutes and stir in the sesame oil. Serve hot.
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