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Chinese Eggplant with Pork

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Linda Anusasananan, Level 7
Linda Anusasananan
This Chinese comfort food is braised in a flavorful liquid mixture of rice wine, soy sauce, vinegar, sugar, water, and black pepper. The recipe for this dish comes from Taipei and is cooked in the style of the Hakka people of China. Come join chef and author Linda Lau Anusasananan in this Grokker Premium video as she shows you how to prepare this delightful main course that is ready to serve in less than 20 minutes.

Cooking Recipe

Servings: 2

12 oz slender Asian eggplant (substitute: common pear-shaped eggplant)
2/3 cup water
1/4 cup Chinese rice wine €shaoxing€ (substitute: dry sherry)
2 tbsp soy sauce
1 tbsp sugar
1 tbsp Chinese black vinegar (substitute: balsamic vinegar)
1/4 tsp ground black pepper
3 tbsp vegetable oil
8 ounces ground pork
2 tbsp minced garlic
2 small dried hot red chilies
1/4 cup chopped cilantro (substitute: green onion)

1. Trim off the stem ends of the eggplant. Cut the eggplant crosswise into 2-inch long pieces, then cut lengthwise into wedges. If using common eggplant, cut into ~1/2-inch cubes.

2. In a small bowl, mix the water, rice wine, black vinegar, soy sauce sugar, and black pepper. Place aside.

3. Place a 14-inch wok or 12-inch frying pan over high heat. When the pan is hot even coat the pan with 1 tbsp of oil and add the pork and garlic. Brown the pork for 3 - 5 minutes

4. Reduce the heat to medium-high and add the chilies (break in half, if you like it spicier), eggplant, and 2 tablespoons of oil. Stir-fry until eggplant begins to brown, 2 to 3 minutes.

5. Add the water mixture liquid and bring to a boil. Reduce heat, cover and cook for 7-9 minutes, stirring occasionally, until the eggplant is soft when pressed. Transfer to a serving dish and top with cilantro.


Chinese Eggplant with Pork
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