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Minced Meat with Eggplant
Author: F. Aldo 4 eggplants
3/4 cup chicken broth
1 tbsp oil
2 tbsp hoisin sauce
1 tbsp chili oil
1 tbsp Chinese vinegar
1 tbsp crushed garlic
2 tsp cornstarch
1 cup ground pork
1 tsp water
soy sauce
1 tbsp minced green onion (green part only)
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Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in ½" -thick diagonal slices.
- Steam eggplants until tender or cook
in 1 tbsp hot oil in large skillet until golden brown.
- Remove and place on paper towels in order to drain the oil.
- Remove all oil from skillet and add chili oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds.
- Add ground pork, 1 tbsp soy sauce, broth and hoisin sauce and stir fry until pork is browned.
- Add vinegar and eggplants, toss lightly
to blend flavors and heat through. Season to taste with more soy sauce.
- Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten.
- Add green onion and stir-fry 5 seconds. Serve immediately.
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