Eggplant and Pork Stir fry.
Adapted from http://omnivorescookbook.com/fish-fragrant-eggplant/
Now it’s time for the 2nd stop on our pulled pork world tour. Next up is a spicy szechuan eggplant and pork stir fry. This is a yummy way to make a little meat go a long way and is an excellent fast and flavorful dinner. Especially if you use our pre-cooked shredded pork shoulder.
- 1 large Chinese eggplant, cut into strips
- 1 1/4 teaspoon salt
- 3 teaspoons cornstarch
- 2 teaspoons light soy sauce
- 1 tablespoon black rice vinegar
- 1 teaspoon rice wine
- 2 teaspoons sugar
- 2 tablespoons + 1 teaspoon peanut oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 100 grams pulled pork shoulder (see previous recipe)
- 1/2 teaspoon chili garlic paste
- 1/2 teaspoon black bean paste
- 1-2 fresh Thai chili peppers, chopped (depending on how spicy you like your food)
Coarsely chop the pulled pork shoulder and set aside
- Put the eggplant and 1tsp of salt in a bowl of water. Weight the eggplant down with a lid or small plate to keep it submerged. Let soak for 10-15min then drain it through a colander and dry the eggplant well with a paper towel.
- Coat the eggplant with 2 teaspoons of cornstarch. Add the cornstarch 1 teaspoon at a time tossing the eggplant to ensure an even coating.
- Next make the sauce by combining the light soy sauce, vinegar, Shaoxing wine, remaining salt, sugar and 1 teaspoon cornstarch in a small bowl. Mix the ingredients well, and set aside for later.
- Heat two tablespoons of the oil in your wok and then stir fry the strips of eggplant until they are golden brown. The cornstarch might make the bits of eggplant stick together so make sure you keep the pieces moving and break up any clumps that form to ensure even browning.
- Once the eggplant has softened and is golden brown remove on the outside it to a serving plate.
- Warm the last tablespoon of oil and add the minced ginger and garlic. Once the ginger is garlic is fragrant add the shredded pork, chili garlic paste, and black bean paste. Stir together until the seasoning is equally distributed through the pork. Add the thai pepper, egg plant, and sauce mixture to the wok. Toss everything together and then lower the heat and give everything a minute or two to meld flavours.
Serve warm over rice and garnished with chopped green onions
I hope you enjoyed the first two stops on our journey. You should still have lots of leftover shredded pork shoulder in your fridge. I know I do so tune in next time when we travel to another exciting culinary destination.
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