Eggplant w/ chopped pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground pork |
| 3 | tablespoons | Dark soy |
| 1 | tablespoon | Sugar |
| 5 | Garlic cloves; diced | |
| 2 | mediums | Eggplant, approx 1/2 lb each peeled; cut in 1\" cubes |
| Chilli paste, 1-2 tb | ||
| 1 | tablespoon | Sesame oil |
| 4 | Scallions; chopped | |
| 1½ | teaspoon | Salt |
| 1 | slice | Ginger; diced |
| 4 | Scallions; chopped | |
| ⅔ | cup | Water |
| 5 | tablespoons | Oil; for stir frying |
Directions
PORK MIXTURE
CAN BE PLACED TOGETHER
CAN BE PLACED TOGETHER
OTHER INGREDIENTS
Comment: An excellent Szechwan dish with just the right spice! Preparation: - Heat Wok - Add oil and let heat - Add garlic & ginger; stir fry [30] Sec.
- Add chilli paste; stir fry [30] Sec.
- Add "pork mixture"; stir fry [2] Min.; break up clumps of meat Insure all meat is exposed to oil - Add eggplant; stir fry [4] Min.; gently scoop pieces of eggplant off sides of Wok and into middle - Sprinkle salt & sugar over ingredients; stir fry [2] Min.
- Pour in water and add scallions - When water boils; Cover and cook over High flame [10] Min. until eggplant has become soft and absorbed meat flavor - Serve!