Title: Eggplant W/ Chopped Pork
Categories: Pork Spicy Vegetable
Yield: 4 Servings
| PORK MIXTURE |
| 1/2 | lb | Ground pork |
| 3 | tb | Dark soy |
| 1 | tb | Sesame oil |
| 4 | | Scallions; chopped |
| CAN BE PLACED TOGETHER |
| 1 | tb | Sugar |
| 1 1/2 | ts | Salt |
| CAN BE PLACED TOGETHER |
| 5 | | Garlic cloves; diced |
| 1 | sl | Ginger; diced |
| OTHER INGREDIENTS |
| 2 | md | Eggplant, approx 1/2 lb each peeled; cut in 1" cubes |
| | | Chilli paste, 1-2 tb |
| 4 | | Scallions; chopped |
| 2/3 | c | Water |
| 5 | tb | Oil; for stir frying |
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!