Instructions Remove the ends of Asian eggplants and then cut them into small cubes (for the best flavor, try to cut each cube with some skin). Transfer them into a large pot filled with water, add a pinch of salt, and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely. Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside. This step helps the eggplant cook faster and absorb less oil later on. Win, win!
Chinese Eggplant with Minced Pork Casually Peckish
A flavorful Chinese eggplant pork stir fry (魚香茄子) is a classic Chinese dish like mapo tofu, steamed pork ribs, tomatoes eggs and hairy gourd vermicelli. It is great to serve with rice, fried rice and noodles. This Chinese eggplant pork recipe is a healthier version and can be done in 20 minutes! Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Ingredients Chinese Eggplant. It's a specific type of eggplant. You can find these long and thin Chinese eggplants at any grocery store. Minced Pork. Also known as ground pork. Garlic. It's one of the most common ingredients used in any stir fry. Ginger. It is considered a staple in Asian cuisine. Sichuan Peppercorn. Also known as Szechuan pepper. Submerge the eggplant in a bowl of water and rice wine vinegar. You can also do this with a teaspoon of salt or white vinegar. Ground pork - I used ground pork for this recipe because its sweetness balances about the umami flavors from the salt. If you really like pork, feel free to use more, or if you want to use less, use less.
Spicy Eggplant and Minced 'Pork' The Foodie Takes Flight
Recipe Details Makheua Yao Pad Tao Jiao (Stir-Fried Eggplant With Minced Pork) Cook 25 mins Total 25 mins Serves 2 to 4 servings A classic Thai-Chinese dish flavored with fermented soybean paste, garlic, fresh chiles, and Thai basil. Ingredients For the Stir-Fry Sauce: 2 tablespoons (40g) Thai fermented soybean paste Chinese Eggplant with Minced Pork Published: Apr 19, 2021 · Modified: Mar 31, 2022 by Genevieve Jump to Recipe Jump to Video This Chinese eggplant with minced pork dish is umami-rich with a touch of sweetness. The key is grilling the eggplants till lightly golden then cooking them in a flavour-packed meat and garlic mixture till silky soft. About the mince Grandma usually asks the butcher to put lean pork twice through the mincer. Alternatively, you can just buy the one already made. How to make this recipe To slow down any browning, fill the sink or a large bowl with cold water and salt before you start. Cut off each end of the vegetable and peel the skin like so: In a wok, add in 300 ml of oil over medium high heat. Once heated, shake off the excess flour from the eggplant and deep fry it until the colour starts to change. Remove and transfer to a plate lined with a paper kitchen towel to drain the excess oil. Transfer the oil to a bowl, and clean the wok with a kitchen towel.
Spicy eggplant w/ minced pork FoodTray2Go
Step 1 Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into ½-inch-thick wedges. If using globe eggplant, cut into ½-inch. published Apr 13, 2022 5 from 12 votes 24 Comments Leave Comment Print Recipe Jump to Recipe Jump to Video Szechuan Pork is a bold combination of sweet, spicy, and savory. This Asian pork and eggplant stir fry is crunchy and completely coated with a hot Szechuan sauce, along with a couple of veggies for added texture and flavor.
Step 1: Prepare and steam the eggplants Wash the eggplants, then slice off the top stems. Slice lengthwise, then into ~3 inch wedges. Steam the eggplants for 10 minutes or until they're soft, but not mushy. Step 2: While eggplant steams, prepare the aromatics While eggplant steams, mince the ginger and garlic. Spread all the seasoned minced meat evenly over the eggplant slices. Place the slices of tomatoes on the meat and sprinkle with dried oregano on top. Put the tray in the oven preheated to 180 C Fan (356 F) for twenty minutes. Add the grated cheddar cheese over the baked tomato slices.
Chinese Eggplants with Minced Pork China Sichuan Food
Fry the eggplant in batches, cooking each batch for about 2 minutes. Drain on paper towels and set aside. Heat 1 tablespoon oil in your wok over medium heat. Add the ginger, garlic and the white parts of the scallions. Cook for 30 seconds, and then add the pork (or chicken) and the Chinese salted fish (or anchovies). Print Recipe Eggplant with Minced Pork (Mābō Eggplant) is a twist on my recipe, Mābōdōfu (Mapo Tofu). The fried eggplant wedges replace the tofu cubes, giving a richer flavour to the dish and a completely different texture to that of Mābōdōfu. The beautiful deep purple of the eggplant skin stimulates your appetite.
