CHINESE PORK AND EGGPLANT RECIPES RECIPES

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PORK AND EGGPLANT IN HOT GARLIC SAUCE RECIPE - FOOD.COM



Pork and Eggplant in Hot Garlic Sauce Recipe - Food.com image

Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2-4 serving(s)

Number Of Ingredients 12

1 large eggplant (or several small Asian)
2 tablespoons vegetable oil
1/2 lb lean pork, cut in thin strips
2 garlic cloves, minced
1/2 inch piece gingerroot, minced
2 teaspoons soy sauce (I use gluten-free tamari sauce)
2 teaspoons lime juice
1 teaspoon sugar
1 teaspoon dark sesame oil
1 teaspoon dried hot chili flakes
1 scallion, sliced thin (for garnish)
1/2 teaspoon sesame seeds (for garnish)

Steps:

  • Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
  • Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
  • Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
  • Add eggplant back to pan, stir to combine pork and eggplant.
  • Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
  • Plate the eggplant and sprinkle with garnishes.

Nutrition Facts : Calories 392.2, FatContent 23.2, SaturatedFatContent 4.4, CholesterolContent 66.9, SodiumContent 401.5, CarbohydrateContent 20.2, FiberContent 9.7, SugarContent 8.9, ProteinContent 28.2

BRAISED EGGPLANT, PORK AND MUSHROOMS RECIPE - NYT COOKING



Braised Eggplant, Pork and Mushrooms Recipe - NYT Cooking image

The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they’re interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they’re fun, and they’re easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.

Provided by Mark Bittman

Total Time 30 minutes

Yield 2 to 3 main-dish servings

Number Of Ingredients 12

12 ounces Asian eggplant or globe eggplant
3 tablespoons Chinese rice wine (Shaoxing) or dry sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon black vinegar orbalsamic vinegar
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
6 to 8 ounces ground pork
2 tablespoons minced garlic
2 dried small hot red chilies, sliced
3 ounces enoki mushrooms, trimmedof ends, rinsed and separated
1/3 cup chopped cilantro

Steps:

  • Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
  • Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

Nutrition Facts : @context http//schema.org, Calories 359, UnsaturatedFatContent 16 grams, CarbohydrateContent 19 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 15 grams, SaturatedFatContent 6 grams, SodiumContent 631 milligrams, SugarContent 10 grams, TransFatContent 0 grams

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  • 1. Heat the oil in a wok or deep-fryer until almost smoking (about 180C), and deep-fry the eggplant in batches until golden brown (2 to 3 minutes), then drain on paper towel. Carefully pour out the oil and wipe the wok clean.

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