1 sliced red chillie (big ones, meat only)
2 small knobs of younger ginger, juvienned
2 egg plants, corsely chopped in big chucks.
75g pork mince
1/2 cup light soy sauce
1/2 cup red vinegar
1 tbsp shaoxin wine
1 onion - chopped
2 cloves of garlic, minced
3 sprigs of spring onion
3 tbsp raw sugar
Oil.
1. prepare the egg plants - soak them in cold water with plenty of salt for an hour (you can do it with the dry method which is salt only to get rid of the bitterness of eggplant, but the wet method will ensure egg plant chunks are not dry and won't soak too much oil whilst cooking - strictly home cook method).
2. Heat up oil in wok, stir in the chopped onion and ginger and let it fragrant.
3. fry up the mince, and wait for it to brown a bit.
4. add in egg plant, and stir well, might need more oil, egg plants do take quite a bit of oil.
5. add in soy sauce and vinegar and wine and stir well.
6. add sugar when egg plants are half cooked, and add a bit of stock (chicken, beef or just water if needed.) and stir well.
7. until almost ready, add in chopped spring onion.
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