Fish Flavored Eggplant, Si chuan Style
Ingredients
- 16 ounces Asian eggplants
- 4 ounces minced pork
- 1 T chopped garlic
- 1 T chopped spring onion
- 1 T chopped ginger
- 1 t. hot bean paste sauce
- 1 T. soy sauce
- 1 t. sugar
- 1 t. black vinegar
- 1/2 t. sesame oil
- 2 t. corn starch
- 1/2 cup good stock
Instructions
Split eggplant into half vertically then cut each half into 2 pieces. Deep-fry eggplant strips briefly (Only until the skin is browned lightly.) Drain on a wire rack. Stir-fry minced pork in 2 tbsp oil until fragrant, if used. Add hot bean paste sauce, chopped garlic, ginger, spring onion and fry the aromatics until fragrant. Add the fried eggplant and seasonings into wok. Stir well briefly until the sauce thickened, dish up and serve with steamed white rice.
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