Deep Fried Eggplant With Pork
|Lean pork||4 Ounce, shredded (112 Gram)|
|Oil||4 Cup (64 tbs) (1 Liter)|
|Eggplant||1 Large (Cut Into 1" X 1/4" X 2" Pieces)|
|Ginger slice||2 , chopped|
|Garlic||2 Clove (10 gm), chopped|
|Dried shrimp||15 Milliliter (1 Tablespoon)|
|Dried black mushrooms||2 , soaked and sliced|
|Broth||60 Milliliter (1/4 Cup, Or As Needed)|
|Wine||1 1⁄2 Teaspoon (7 Milliliter)|
|Soy sauce||2 Teaspoon (10 Milliliter)|
|Cornstarch||1⁄2 Teaspoon (2 Milliliter)|
|Soup stock||125 Milliliter (1/2 Cup)|
|Sugar||1⁄2 Teaspoon (2 Milliliter)|
|Soy sauce||7 Milliliter (1/2 Tablespoon)|
|Dark soy sauce||1 Teaspoon (5 Milliliter)|
|Sesame oil||1 1⁄2 Teaspoon (6 Milliliter)|
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.