Chinese Eggplant with Pork «
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Chinese Eggplant with Pork

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This is a facvorite eggplant recipe. It originates frim Sizhuan in China. The ground pork greatly enhances the taste of this dish. In the original version of this dish there is no onion or bell pepper so you can leave them out if you prefer. Ketjap manis is a sweet soy sauce and can be replaced by regular soy sauce and sweet chili.

http://carrcocartridges.com/2015/06/brother-tn660-toner-reset-instructions/ Ingredients

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Directions

  1. Heat 2-3 tablespoons of oil in a skillet (or wok) on medium high and fry the eggplant for 5-10 minutes until soft and lightly browned
  2. Remove the eggplants to a bowl and set aside
  3. In the same skillet, fry the ground pork until slightly browned
  4. Season the pork with salt and black pepper
  5. Remove the pork and set aside
  6. Heat 2-3 tablespoons of oil in a skillet (or wok) on medium high and fry the onion and bell peppers for 5-10 minutes until soft
  7. Add the ground pork and eggplant
  8. Continue to cook on medium heat for 2-3 minutes while stirring frequently
  9. Add the garlic, ginger and red chili
  10. Continue to cook on medium heat for 2-3 minutes while stirring frequently
  11. Add the ketjap manis
  12. Continue to cook on medium heat for 1-2 minutes while stirring frequently
  13. Add the spring onion and peanuts (optional) and serve hot

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