CRISPY PORK AND EGGPLANT
Prep time: 20 minutes
Yields: serves 4 with steamed rice
1/2 lb ground pork
1/4 cup cooking oil.
2 large Chinese eggplant, stems removed and cut into bias about 1 1/2 inch thick.
1 medium size onion, peeled and diced.
2 oz thinly sliced ginger
3 tbsp sesame oil
5 cloves garlic,minced
2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tbsp sugar
1/2 tsp ground pepper
3/4 cup broth
slurry (1/2 tbsp cornstarch dissolved in 2 tbsp water)
1/4 cup chopped green onions.
Coat a pan with cooking spray and add pork.
Cook pork until brown and caramelized – 5 minutes. Set aside.
Meanwhile, add 1/4 cup cooking oil in the same pan.
Make sure it is hot (1 minute) before adding eggplant slices.
Season with salt and cover and cook over high heat for 2 minutes.
Uncover and flip over to brown the other side.
You may add 2 more tbsp of oil if needed.
Cook for another 2 minutes until both sides are brown.
Transfer eggplant in a bowl and set aside.
Meanwhile, add onions and ginger in the same pan and cook for a minute.
Add sesame oil.
Add ground pepper.
Add soy sauce.
Add oyster sauce.
Bring to simmer.
use low to medium heat.
Add sugar and work fast.
Stir for 10 seconds then add slurry.
Keep whisking until sauce has thickened.
Add crispy pork
Add fried eggplant.
Add green onions.
Serve with steamed rice.