CHINESE EGGPLANT AND PORK
A savory and spicy Chinese eggplant stir fry with minced pork (魚香茄子) is great to serve with rice. This is a simple and healthier version of Chinese eggplant & ground pork recipe that can be done in 20 minutes!
Provided by Tracy O.
Categories Main Course
Number Of Ingredients 12
Steps:
- Minced 4 cloves of garlic and cut 3 chili peppers.
- Wash and cut 1 stick of green onion and 2 small eggplants into wider strips.
- Turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside.
- After that, put 1/4 pound of ground pork into non-stick pan and add 1/2 tablespoon of sesame oil, chopped garlic and chili peppers. Keep stir frying them until it changes color.
- Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar and 1/2 cup of water. Stir them a little bit and add corn starch mixture (3 teaspoons of water and 2 teaspoons of corn starch). Last, add the pan fried eggplants and green onion, then mix them with the sauce.
Nutrition Facts : Calories 143 kcal, Carbohydrate 12 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 769 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHINESE STYLE SPICY EGGPLANTS WITH PORK
This is one of my favourite dishes which I used to love ordering at Chinese restaurants. So instead of spending money eating out, this is a great dish to cook at home.
Provided by Happy_Housewife
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch eggplants in boiling water or deep fry them in oil.
- Drain and set eggplants aside.
- Mix all ingredients of the sauce together.
- Sautee garlic and ginger in 1 tbsp of oil.
- Add minced pork and stir fry until done.
- Add eggplants, leek/scallion and sauce mixture into the pan.
- Bring to boil.
- Serve with rice.
Nutrition Facts : Calories 160.3, Fat 10.8, SaturatedFat 2.9, Cholesterol 20.4, Sodium 24.7, Carbohydrate 10.6, Fiber 2.5, Sugar 3, Protein 6
ROASTED EGGPLANT WITH SICHUAN-STYLE PORK
Our chopped challenge this week was ground pork. We wanted to infuse with as much flavor as possible so we cooked it Sichuan-style and paired it with sweet Japanese eggplant. Chopped Basket Ingredient: ground pork
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F with a rack set on the middle shelf.
- Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times. Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper. Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
- Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan. Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes. Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
- To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens. Serve with steamed rice.
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
CHINESE TAKE-OUT EGGPLANT IN SPICY SAUCE
We can't get enough of this spicy, hot eggplant dish studded with tender pork. Try to find the small Asian eggplants at your local market. They contain fewer of the seeds that tend to make eggplant bitter. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok, set over medium-high heat, heat the oil to 360º.
- Add half the eggplant to the oil and fry for about 5 minutes or until the eggplant is limp.
- Remove the eggplant with a slotted spoon and drain on a paper towel-lined sheet pan. Cook the remaining eggplant in the same manner.
- In a small bowl, combine the soy sauce, brown sugar, bean sauce, rice vinegar, rice wine, sesame oil, and cornstarch. Set aside.
- Pour off all but 2 tablespoons of the oil in the wok. Add the garlic, ginger and chiles and cook 1 minute. Add the pork and stir-fry for 2 minutes. Return the eggplant to the wok. Stir the sauce and add it to the pork. Boil until the sauce thickens, about 2 minutes.
- To serve, garnish with green onions.
Nutrition Facts : Calories 1024.8, Fat 109.4, SaturatedFat 18.5, Sodium 257.9, Carbohydrate 13.1, Fiber 4.4, Sugar 6.6, Protein 2.1
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