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Steamed Aubergine

Chinese.wok's picture
You'll simply love the Steamed Aubergine from the Chinese cusine. An easy to make side dish, the Steamed Aubergine is one of the best recipes that you can mouth! Please let us know if you agree with us.
  Aubergine 1 Large (Fair-Sized Long Type, Eggplant)
  Pork 3 Ounce
  Peanut oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Pinch
  Sugar 1 Pinch
  Monosodium glutamate 1 Pinch (Ve-Tsin)
  Soy sauce 1⁄4 Teaspoon
  Hot chicken stock 1⁄4 Pint (U.S. 5/8 Cup)
  Cornflour 1⁄2 Teaspoon
  Water 2 1⁄2 Teaspoon (1 Dessertspoon)
  Onion flower 1

Wash the aubergine and steam it, tightly covered, for 20 minutes.
Fairly finely chop the pork.
Heat the oil.
Fry the garlic till golden and discard it.
Add and fry the pork for 2-3 minutes, during which time add the seasonings and soy sauce.
Add the stock, bring to the boil, then add the cornflour, blended with the water.
Boil for 1 1/2 minutes.
Place the aubergine, cut on the bias, in a heated serving dish and spoon the pork and sauce over it.
Garnish with the onion 'flower'.

Recipe Summary

Side Dish

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