BRAISED EGGPLANT, PORK AND MUSHROOMS
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they're interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they're fun, and they're easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 main-dish servings
Number Of Ingredients 12
Steps:
- Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
- Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 631 milligrams, Sugar 10 grams, TransFat 0 grams
EGGPLANT WITH MINCED PORK
Number Of Ingredients 13
Steps:
- Remove ends of eggplants and cut into small cubes. Transfer to large pot filled with water. Add pinch of salt and soak for 10 minutes. Add a weight, if necessary, to make sure the eggplant is well soaked. Set aside to drain completely.
- Marinate minced pork with minced ginger, small pinch of salt, and Chinese cooking wine. Set aside.
- Heat 2 tbsp. oil in wok and fry eggplants for 6-9 minutes until they become soft and withered. Transfer out and live oil in.
- Add marinated pork to wok and stir-fry until color changes. Transfer out.
- Re-heat 1 tbsp. of oil in wok and fry green onion whites, garlic, ginger, and doubanjiang until fragrant. Add eggplants and pork, soy sauce, sugar, and sesame oil. Mix well.
- Garnish with green onion green parts.
SPICY EGGPLANTS WITH MINCED PORK IN CLAY POT
Make and share this Spicy Eggplants With Minced Pork in Clay Pot recipe from Food.com.
Provided by lemon_melonz
Categories Cantonese
Time 1h
Yield 4 1, 4 serving(s)
Number Of Ingredients 23
Steps:
- Method:.
- Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.
- Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don't add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.
- While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.
- When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.
- Note:.
- It's not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead.
Nutrition Facts : Calories 169.9, Fat 9.9, SaturatedFat 3.5, Cholesterol 30.6, Sodium 1067.7, Carbohydrate 11.8, Fiber 4.1, Sugar 3.8, Protein 9.4
FISH-FRAGRANT EGGPLANT WITH MINCED PORK
Give the humble eggplant the attention it deserves with a rich and spicy sauce.
Provided by Jeremy Pang
Yield Serves 2-4 alongside other dishes
Number Of Ingredients 17
Steps:
- Leaving the skin on, cut the eggplants in half lengthways. Then cut them into 3-4 cm (1¼-1½ inch) chunks, to end up with approx. 12-16 pieces (depending on the size of your eggplants).
- Finely chop the garlic, chile, ginger, and cilantro, taking care to keep the chile and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork into a separate bowl, then add the marinade ingredients and mix well.
- Now build your wok clock: place your eggplant pieces at 12 o'clock, then arrange the garlic, ginger, marinated minced pork, chile, the sauce bowl and lastly the cilantro clockwise around the plate.
- If deep-frying, put the vegetable oil into a wok and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or two, the oil is hot enough. Carefully add the eggplant pieces and fry for 3 minutes, to immediately seal in their moisture and flavor. Have a metal or ceramic bowl ready with a metal sieve placed on top. Pour the eggplant and oil into the sieve to drain the excess oil, setting the aubergine aside for later.
- If you prefer to pan-fry rather than deep-fry, place the eggplant pieces in a mixing bowl and massage well with 1½ Tbsp. of oil. Heat a frying pan on a medium heat and cook the eggplant, flesh side down, for 3-4 minutes per side, until both sides are browned. Put into a bowl and set aside for later.
- Return the wok to the hob on a medium-high heat. Add the ginger and garlic, immediately followed by the minced pork, and begin to stir-fry, breaking up the meat and browning it well. Bring the wok to a high heat and, once smoking hot, add the sauce and bring to a vigorous boil. Put the aubergine back into the wok and reduce the heat to medium-low, allowing the sauce to simmer and caramelize around the eggplant pieces. Cover with a lid and boil for 8-10 minutes, stirring occasionally.
- Scatter over the chopped cilantro and serve.
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- Wash the eggplants and trim off the stem ends. Slice into 2-inch lengths, and then cut lengthwise into ½-inch thick wedges.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Add garlic and ginger, cook for a few seconds or just until fragrant.
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- Remove from the heat and transfer to a large plate. Add chopped green onions and serve with rice. Enjoy!
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- Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
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