06 Aug Spicy Tangy Eggplant Stew
It’s amazing to have friends and family brought you their home grown vegetables. Will’s client was very kind to send us some fresh organic eggplants from his garden. I tweak the traditional recipe of spicy eggplants a little with a bit of tangy taste. Give it a try and let me know if you like my fine adjustments to this traditional Chinese dish.
1. 200g Lean ground pork
2. 2 Eggplants
3. Half shallot
4. 3 cloves of garlic
5. 3 slices of ginger
6. 3 tbs Cooking oil
7. Handful of cilantro or green onions
1. 1 tbs Light soy sauce
2. 1 tsp Dark soy sauce
3. 1 tsp Mirin
4. 1 tsp Fish sauce (optional)
5. 1 tsp Palm sugar
6. 1 tsp Corn starch
7. 1 tsp Sesame oil
1. 1 tbs Korean chilli paste or Chinese chilli paste (can be found in Asian supermarket)
2. 1 tbs Light soy sauce
3. 1 tsp Dark soy sauce
4. 1 tsp Chinkiang black vinegar (can be found in Asian supermarket)
5. 1 tsp Palm sugar
1. Marinade ground pork with item #1-7 (follow the marinade list sequence) in a bowl for 20mins.
2. Wash and julienne eggplants in about 2-3″ inches long.
3. Soak eggplants in a bowl of tap water with a 1 tsp of salt for 5-10mins then drain. It helps to keep the skin colour vibrant plus make it less absorbent to oil.
4. Mince garlic and ginger. Wash and chop cilantro.
5. Mix Sauce (#2-5) in a small bowl and set it aside.
6. Pour 3-4 tbs of cooking oil in a hot pan, add eggplants then stir fry for couple minutes. Half way cooked then you can add the ground pork, garlic, giner and the Korean chilli paste, stir fry for another 4-5mins.
7. Slowly add half of the sauce mixture to the eggplant stew. Taste to see if it’s good enough, it not add the rest of the mixture.
8. Add cilantro to the stew and gently cook for 30 sec.
9. Ready to be served in a claypot or deep dish.
**For Vegetarian option, skip fish sauce in the marinade and substitute ground pork with extra firm tofu and just chop them finely.