- 5 japanese eggplants
- 4 tablespoons peanut oil
- ½ cup ground pork
- ½ tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 ½ tablespoons chili bean sauce
- ½ tablespoon pickled hot peppers, minced
- 2 tablespoons soy sauce
- ¼ cup chicken broth
- 2 dashes black pepper
- ½ tablespoon rice vinegar
- 2 tablespoons scallions, minced
- 1 dash salt
- 1 tablespoon toasted sesame oil
- 1 tablespoon parsley, chopped
ingredients
directions
1. Cut the eggplant into 1/2-inch-thick slices 2 inches long. |
2. Heat a wok over highest heat for 1 minute; then add the peanut oil. As soon as the oil is smoking hot, fry the ground pork until it begins to change color, then remove pork with a slotted spoon and set aside. |
3. Reheat the oil until smoking hot. |
4. Add ginger, garlic, and eggplant slices, stir fry and mash over medium heat until the eggplant slices become thoroughly soft. |
5. Add hot bean sauce, minced pork, pickled hot pepper, soy sauce, and chicken broth, stirring over high heat for 1 minute more. |
6. Add black pepper, vinegar, scallions, and salt (to taste). Stir until thoroughly hot and blended. Serve at once, garnished with sesame oil and parsley. |
Notes
 Serving Ideas : Serve with rice. |
Categories
Chinese
