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Deep Fried Eggplant With Pork

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Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Eggplant

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