Chinese Yu Xiang Pork And EggplantFrom unswissmiss 5 years ago
- 1/2 pound pork (avoid a super-lean cut - ground pork is also OK) shopping list
- 1 Tbsp soy sauce shopping list
- 1 Tbsp corn starch shopping list
- 2 medium-small eggplants shopping list
- salt shopping list
- 1 scallion shopping list
- 4 cloves garlic shopping list
- 1 inch piece ginger, peeled shopping list
- 2 Tbsp Chinese black bean sauce (dou ban jiang) shopping list
- 4 Tbsp soy sauce shopping list
- 2 Tbsp sugar shopping list
- 1 Tbsp Sriracha (chili-garlic) sauce, or more to taste shopping list
- 2 Tbsp Xiaoxing wine (chinese rice wine) shopping list
- 1 C water or chicken broth shopping list
- 1 Tbsp vegetable oil shopping list
- 2 Tbsp corn starch, mixed with in a bit of water to form a slurry shopping list
How to make it
- Prepare the pork: Cut the pork into small cubes, approximately 1/2 inch on a side. Toss with 1 Tbsp corn starch and 1 Tbsp soy sauce. Set aside to marinate.
- In the meantime, prepare the eggplant. Peel eggplant if desired. Cut the eggplants lengthwise into quarters (or eighths if the eggplant is very thick), then cut cross-wise into 2-inch long "fingers". Toss lightly with salt and set aside to drain.
- Finally, prepare the sauce.
- First, chop the scallion.
- Then finely mince the garlic and ginger.
- Mix the scallion, garlic, and ginger with the black bean sauce, soy sauce, sugar, chili sauce, rice wine, and water or broth. Stir until the sugar is dissolved. Set aside.
- In a wok or frying pan, heat vegetable oil over high heat until hot. Stir fry the pork until brown but not yet cooked through. Move it back to the prep bowl and set aside.
- Lower the heat to medium. Add the eggplant into the same pan and turn briefly to absorb the flavors of the pork.
- Pour in the sauce and bring to a simmer. Cook until the eggplant is soft, about 5 minutes.
- Add the pork back to the pan.
- Stir in the corn starch and bring the sauce to a boil. If needed, add more water to make sure there is plenty of sauce.
- When the sauce thickens, remove from heat.
- Serve immediately with rice.
The Cookunswissmiss Basel, CH
The Rating5 people
All the flavors work for me.\o
Jeffhot_it_up in Columbiana loved it
That's easy for you to say!
Got my 5-
Vickievictoriaregina in USA loved it
great post.. love the flavor combos... five forks
peetapeetabear in mid-hudson valley loved it
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