Title: Eggplant with Spicy Meat
Categories: Chinese
Yield: 6 Servings
| 4 | | Oriental eggplants * |
| | | Oil |
| 1 | tb | Chile oil |
| 1 | tb | Mashed garlic |
| 1 | c | Ground pork ** |
| | | Soy sauce |
| 3/4 | c | Chicken broth |
| 2 | tb | Bottled hoisin sauce |
| 1 | tb | Chinese vinegar |
| 2 | ts | Cornstarch |
| 1 | ts | Water |
| 1 | tb | Minced green onion *** |
*Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and
1/2 ground pork may be used instead of pork if desired. ***Use green part
of green onion only. Trim blossom ends of eggplants. Cut in halves
lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam
eggplants until tender or cook in 1 inch hot oil in large skillet or wok
until golden brown. Drain well on paper towels. Drain all oil from skillet
and add chile oil. Cook over high heat 30 seconds. Add garlic and cook,
stirring, 10 seconds. Add ground pork, 1 tablespoon 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 at once. Created by: Chang Sha, Chinatown, Los Angeles (C) 1992 The
Los Angeles Times