A Favorite Recipe: Chinese Spicy Eggplant
Ingredients
3 eggplants
salt
2 garlic cloves
1 knob ginger, peeled
8 green onions
peanut oil (or vegetable oil) for shallow frying
8 oz minced pork (preferably organic)
2 tablespoons chili bean paste
4 tablespoons soy sauce
5 tablespoons Shaoxing rice wine (or substitute dry sherry)
1 teaspoon sesame oil
4 tablespoons sugar
¼ cup water
Preparation method
- Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.
- In a mortar and pestle (or food processor), crush garlic, ginger and four green onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.
- Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.
- Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced green onions. Cook for a few minutes until they have softened and the flavors have melded together.
- Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.
Serves 4
