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Eggplant In Spicy Sauce Recipe
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Category : vegetable |
Style : stir-fry | Serve : immediate | |
Eggplants or aubergines stir-fried with seasonings.
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Ingredients |
| 450 g |
Eggplants |
| 120 g |
Lean pork, thinly shredded |
| 3 pieces |
Red chilies, soaked in water (10 minutes) |
| 1 clove |
Garlic, finely chopped |
| 1 tsp |
Ginger, finely chopped |
| 1 tsp |
Spring onion, white part only, finely chopped |
| 2 tsp |
Cornflour paste |
| 1 tbsp |
Light soy sauce |
| 1 tbsp |
Light brown sugar |
| 1 tbsp |
Chili bean sauce |
| 1 tbsp |
Chinese rice wine |
| 1 tbsp |
Rice vinegar |
| 2 tbsp |
Cooking oil |
| - |
For garnish, 1 tsp of finely chopped spring onion,
green part only and a few drops of sesame oil. |
Method :
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Prepare eggplants by strip-cutting it into
short, chip-size pieces. Skin can be left on or peeled off depending on preferences.
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Cut soaked red chilies into two or three small
pieces and discard seeds.
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Heat oil in wok or pan and deep-fry the eggplant
strips for approx. 3 minutes or until limp. Remove and drain.
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Leave approx. 1 tablespoon of oil in the wok and
add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute.
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Add in the pork shreds and stir-fry for another
minute or until it becomes pale in color.
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Add the rest of the seasonings, increase the
heat, and bring the mixture to a boil.
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Add the eggplant to the wok, stirring
frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour
paste, stirring until smooth.
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Garnish with green spring onion and a few drops
of sesame oil.
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TIP: Soaking
dried chilies in water will reduce the heat. If a milder taste
is preferred, soak longer than ten minutes. |
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