Saturday, February 5, 2011

When It Strikes

If an ingredient catches your eye, pick it up. If you have to look twice, bring it home with you. If it intrigues you, go ahead and take a chance.

Don't hesitate, don't think twice.

Because that's inspiration calling. And it will always lead to good things…An opportunity to learn…A new dish created…Something delicious to eat and to share.

Hold on, some eggplants just caught my eye...

Chinese Eggplant with Pork Sauce
Printable Recipe

1/3 cup plus 1 tablespoon canola oil
3 large (about 2 pounds) Chinese eggplants, cut into 1-inch pieces
5 cloves garlic, minced
1 ¼ pounds ground pork
½ cup sliced green onions
½ cup chicken broth
¼ cup soy sauce
2 tablespoons cornstarch

Heat a wok over high heat until very hot and smoking. Add 1/3 cup of the oil and swirl to coat the bottom of the wok. Add the eggplant and stir-fry for 3 to 4 minutes, or until tender. Add half of the garlic stir-fry for another 30 seconds, or until fragrant. Remove the eggplant to a plate and reheat the wok. Add the remaining 1 tablespoon of oil to the wok and swirl to coat the bottom. Add the pork and stir-fry for 1 to 2 minutes, or until golden brown. Add the remaining half of the garlic and green onions and stir-fry for another 30 seconds, or until fragrant. Return the eggplant to the wok. Whisk together the chicken broth, soy sauce, and cornstarch in a small bowl. Stir the cornstarch mixture into the wok and cook, stirring constantly, for 1 to 2 minutes, or until it's thickened and saucy. Transfer to a platter and serve immediately.

Serves 6. Serve with sticky rice.


Irina said...

Looks really yummy. Will make it on Saturday. Thanks for good idea.

Melissa @IWasBornToCook said...

Looks delicious...I love chinese eggplant!

Cursuri Engleza said...

I love Chinese food so much so I guess your recipe won’t be an exception. I love eggplant, but I never tried it with rice. So I guess now I will have another ingredient for my Chinese recipes. That is after I try your recipe. Thanks for sharing.

Trina said...

i only recently discovered my love for chinese and japanese eggplant. My favorite is japanese eggplant sliced thin and stir fried with shitakes, thin sliced pork, and miso paste. mmmm... :)

Pam said...

I made this last night and was very disappointed. It was bland and tasteless. Maybe salting the eggplant would help?

Lucy Vaserfirer said...

I’m sorry you were disappointed, especially since this is one of my favorite simple stir-fry recipes. I’m happy to help you troubleshoot, but I need more information. Did you make any ingredient substitutions? Did you heat the wok until it was hot and smoking? (This is a critical step for flavor development.) How full was the wok?

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