Spicy Eggplant with Minced Pork
A delicious Chinese dish combining tender eggplant and tangy pork with a spicy garlic sauce. Unbeatable!
2 long Asian eggplants
pinch of salt
1/4 cup minced pork
1 tsp. minced ginger
1/2 tbsp. Chinese cooking wine
3 tbsp. cooking oil ,divided
2 garlic cloves ,sliced
1 thumb ginger ,sliced
2 green onions ,white half and green half divided
1 tbsp. light soy sauce
1/2 tsp. sesame oil
4 small hot red chillies
1/2 tablespoon hot sauce
Step 1: Remove the ends of Asian eggplants and then cut into 2 inches strips (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled. Add one tablespoon of salt. Mix well. Set aside for 10 minutes. Squeeze out the water. Set aside to drain completely.
Step 2: Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside. Heat 1 cup of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Set eggplants aside to drain. leave 1 tablespoon of oil in the wok and fry green onion white parts, garlic, ginger, hot red small cillies and hot sauce until aroma.
Step 3: Add marinated pork in to stir-fry until the color changes into white. Return the eggplants along with soy sauce, and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.