Recipe By :
Dorothy Huang's Chinese Cooking
Serving Size : 4
Preparation Time :0:45
Categories :
Chinese Main
Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
--------
------------
--------------------------------
1 1/2 Lb Eggplant
3 Tbsp
Oil
1/4 Tsp Ginger Root -- minced
2 Tsp Garlic -- minced
1/4 Lb Lean Pork -- ground
1/2 Tsp Salt
1/2 C Chicken Broth
2 Green Onions -- chopped
----------Seasoning Sauce-------------
1 Tbsp Sugar
2 Tsp Cornstarch
2 Tbsp Chicken Broth
2 Tbsp Hot Bean Sauce
1 Tbsp Soy Sauce
1 Tbsp Dry Sherry
1 Tbsp Cider Vinegar
1 Tsp Sesame Oil
1. Rinse the eggplant.
If they are small, the peel will be tender and you do not have to peel
them; if they are large with tough skin, peel them first.
2. Cut eggplant into 1-inch chunks.
3. Mix ingredients for seasoning sauce in a small bowl.
4. Heat 3 tablespoons oil in a wok over high heat. Add ginger root, garlic, and ground pork;
stir for 1 minute.
5. Add eggplant and salt, stirring constantly for 1
minute. Add chicken broth, turn heat to
medium, cover, and cook for 8 to 10 minutes.
6. Add sauce mixture and chopped green onions; stir until
thickened and serve.
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Serving Ideas : This dish can be
cooked ahead.