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This Chinese pork dish is very easy to make and consists of a stir fry in which pork and eggplant are stir fried together in a skillet or wok.

The eggplant bush bears a fruit of the same name that is commonly used as a vegetable in cooking, it is closely related to the tomato and potato and is native to India and Sri Lanka.

The name eggplant developed in the United States, Australia, New Zealand, and Canada because the fruits were yellow or white and resembled goose or hen's eggs.

The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich and complex flavor.

Eggplant is delicious hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in casseroles, in stews, or on brochettes.

Ingredients:

4 Oriental eggplants (about 1 lb)

3/4 c Chicken broth

Oil

2 tbsp Bottled hoisin Sauce

1 tbsp Chile oil

1 tbsp Chinese vinegar

1 tbsp Mashed Garlic

2 tsp Cornstarch

1 c Ground Pork

1 tsp Water

Soy Sauce

1 tbsp Minced green onion (green part only).

Cooking Method:

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” of 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 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.

This page is from our Chinese Pork Recipes category.

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