Eggplants or aubergines stir-fried with seasonings.
They also help give the eggplant its well-known, dark purple color. The skin of the eggplant is rich in antioxidants, fiber, potassium, and magnesium.
450 g Eggplants
120 g Lean pork, thinly shredded
3 pieces Red chilies, soaked in water (10 minutes)
1 clove Garlic, finely chopped
1 tsp Ginger, finely chopped
1 tsp Spring onion, white part only, finely chopped
2 tsp Cornflour paste
1 tbsp Light soy sauce
1 tbsp Light brown sugar
1 tbsp Chili bean sauce
1 tbsp Chinese rice wine
1 tbsp Rice vinegar
2 tbsp Cooking oil
– For garnish, 1 tsp of finely chopped spring onion, green part only and a few drops of sesame oil.
Prepare eggplants by strip-cutting it into short, chip-size pieces. Skin can be left on or peeled off depending on preferences.
Cut soaked red chilies into two or three small pieces and discard seeds.
Heat oil in wok or pan and deep-fry the eggplant strips for approx. 3 minutes or until limp. Remove and drain.
Leave approx. 1 tablespoon of oil in the wok and add garlic, ginger, chilies and white spring onions and stir-fry for approx. 1 minute.
Add in the pork shreds and stir-fry for another minute or until it becomes pale in color.
Add the rest of the seasonings, increase the heat, and bring the mixture to a boil.
Add the eggplant to the wok, stirring frequently, and braise for approx. 20 seconds, then thicken the sauce with the cornflour paste, stirring until smooth.
Garnish with green spring onion and a few drops of sesame oil.
Keywords: Eggplants or aubergines stir-fried with seasonings.