Garlic Eggplant


1/2 pound Ground pork
2 tablespoons Soy sauce
1 1/2 pounds Eggplant, peeled and cut
inch Into ½ squares
1 lrg Onion, chopped
cup Sherry
3 tablespoons Oyster sauce
2 teaspoons Sesame oil
1 teaspoon Sugar
3 tablespoons Peanut oil
10 Cloves fresh garlic, minced
1 tablespoon Chili paste with garlic
1/2 teaspoon Ginger, minced


Mix pork with 1 tbsp soy sauce in small bowl and set aside. Combine eggplant and onion in another bowl. Mix sherry, oyster sauce, remaining soy sauce, sesame oil and sugar in small bowl and set aside. Heat wok or electric skillet until hot; pour in peanut oil and add minced garlic, chili paste and ginger. Cook for a few seconds, stirring constantly. Add pork mixture and stir fry, stirring constantly, until pork loses pink color. Add eggplant and onion mixture. Stir in sauce, adding more sherry in necessary for liquid to be about halfway up mixture in




4.0 servings


Sunday, December 20, 2009 - 12:32am



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