5 tablespoons oil, for stir frying
5 garlic cloves, diced
1 ginger root slice, diced
1 tablespoon chili paste
PORK MIXTURE:
1/2 pound ground pork
3 tablespoons soy sauce
1 tablespoon sesame oil
4 scallions, chopped
REMAINING INGREDIENTS:
2 1/2 pound eggplant, peeled, cut in 1" cubes
1 tablespoon sugar
1 1/2 teaspoons salt
2/3 cup water
4 scallions, chopped
Servings: 4
Heat wok; add oil and let heat. Add garlic and ginger; stir fry 30 seconds. Add chilli paste; stir fry 30 seconds. Add PORK MIXTURE; stir fry 2 minutes. Break up clumps of meat; insure all meat is exposed to oil. Add eggplant; stir fry 4 minutes. Gently scoop pieces of eggplant off sides of wok and into middle. Sprinkle salt and sugar over ingredients; stir fry 2 minutes. Pour in water and add scallions. When water boils, cover and cook over high flame 10 minutes until eggplant has become soft and absorbed meat flavor. Serve.
5 garlic cloves, diced
1 ginger root slice, diced
1 tablespoon chili paste
PORK MIXTURE:
1/2 pound ground pork
3 tablespoons soy sauce
1 tablespoon sesame oil
4 scallions, chopped
REMAINING INGREDIENTS:
2 1/2 pound eggplant, peeled, cut in 1" cubes
1 tablespoon sugar
1 1/2 teaspoons salt
2/3 cup water
4 scallions, chopped
Servings: 4
Heat wok; add oil and let heat. Add garlic and ginger; stir fry 30 seconds. Add chilli paste; stir fry 30 seconds. Add PORK MIXTURE; stir fry 2 minutes. Break up clumps of meat; insure all meat is exposed to oil. Add eggplant; stir fry 4 minutes. Gently scoop pieces of eggplant off sides of wok and into middle. Sprinkle salt and sugar over ingredients; stir fry 2 minutes. Pour in water and add scallions. When water boils, cover and cook over high flame 10 minutes until eggplant has become soft and absorbed meat flavor. Serve.
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