Eggplant with Spicy Meat
Submitted by cookiemonster21
Chinese-style eggplant stir-fry with spicy ground pork, chile oil, hoisin, soy sauce, and Chinese black vinegar, finished with a cornstarch glaze. Ready in 20 minutes and deeply savory.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minJapanese eggplant, ground pork, chile oil, hoisin, and Chinese black vinegar come together in 20 minutes with that glossy cornstarch finish that makes a great stir-fry look like it came out of a restaurant kitchen.
The eggplant gets cooked first, either steamed or fried golden in oil, then set aside while the pork stir-fries with the aromatics. That sequencing matters: eggplant added too early turns to mush; added at the end with a gentle toss, it holds its shape and absorbs the sauce.
The Chinese black vinegar at the end cuts through the richness of the hoisin and pork. Don’t skip it. Five seconds of green onion in the wok right before serving keeps the freshness intact.
Kitchen Tips
- High heat is essential. A crowded pan or low flame steams instead of fries and the eggplant won’t brown properly.
- Frying the eggplant in oil gives a richer result; steaming is the lighter option and works well if you drain it thoroughly.
- Ground beef works as a substitute for pork but the pork’s fat content gives the sauce better body.
Ingredients
Directions
Trim blossom ends of eggplants.
Cut in halves lengthwise.
Cut each half in ½-inch-thick diagonal slices.
Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown.
Drain well on paper towels.
Drain all oil from skillet and add chile oil.
Cook over high heat 30 seconds.
Add garlic and cook, stirring, 10 seconds.
Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir- fry until pork is browned.
Add vinegar and eggplants, toss lightly to blend flavors and heat through.
Season to taste with more soy sauce.
Mix cornstarch with water and stir into pork mixture.
Cook and stir until ingredients glisten.
Add green onion and stir-fry 5 seconds.
Serve at once.
Comments
