Deep Fried Eggplant With Pork Recipe
Ingredients
| Lean pork | 4 Ounce, shredded | |
| Oil | 4 Cup (16 tbs) | |
| Eggplant | 1 Large | |
| Ginger slice | 2 , chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Dried shrimp | 1 Tablespoon | |
| 2 dried black mushrooms, soaked and sliced | ||
| Broth | 1/4 Cup (16 tbs) | |
| Wine | 1 1/2 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| Cornstarch | 1/2 Teaspoon | |
| Stock | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Teaspoon | |
| Soy sauce | 1/2 Tablespoon | |
| Dark soy sauce | 1 Teaspoon | |
| Sesame oil | 1 1/2 Teaspoon | |
Directions
1. Marinate pork for 1/2-2 hours.
2. Heat oil in wok over medium-high heat and deep-fry eggplant for 2 minutes. Drain eggplant on paper towels.
3. Remove oil, reserving 1 1/2 tablespoons. Heat remaining oil in wok over high heat. Add ginger, garlic, dried shrimp, mushroom and pork; stir for 1 1/2-2 minutes. Add a tiny bit of broth if too dry. Return fried eggplant to wok and continue to stir for 30 seconds. Pour in braising sauce mixture.
2. Heat oil in wok over medium-high heat and deep-fry eggplant for 2 minutes. Drain eggplant on paper towels.
3. Remove oil, reserving 1 1/2 tablespoons. Heat remaining oil in wok over high heat. Add ginger, garlic, dried shrimp, mushroom and pork; stir for 1 1/2-2 minutes. Add a tiny bit of broth if too dry. Return fried eggplant to wok and continue to stir for 30 seconds. Pour in braising sauce mixture.
Chef
