Eggplant With Garlic Sauce
Published September 1, 2007
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
18 ounces Chinese eggplant (about 3 small), cut into ⅛-inch chunks
Salt
1 tablespoon soy sauce
1 ½ teaspoons sugar
1 tablespoon cornstarch
1 teaspoon minced garlic
1 ½ teaspoons fermented soybean paste
1 teaspoon hot chili paste
2 tablespoons peanut oil
6 ounces ground pork
Hot steamed rice (optional)
Nutritional analysis per serving (3 to 4 servings)
12 grams carbs; 31 milligrams cholesterol; 225 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 4 grams fiber; 438 milligrams sodium; 9 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
- Step 2
In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in ¾ cup water, the garlic and the soybean and chili pastes.
- Step 3
In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
- Step 4
Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and ¾ cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.
Private Notes
Comments
What in the world is a "1/8-inch chunk"?
Is the 3/4 cup water in step 4 the same 3/4 cup water in step 2? Or an additional 3/4 cup? Guess I’ll find out in a little while!
Instead of ground pork I used boneless pork ribs that I’d dry brined in salt, brown sugar, crushed red pepper and Chinese five-spice. Then instead of fishing it out I left it in to braise with the vegetables - i was worried it would be tough but it came out so tender and yummy! I added quartered mushrooms with the eggplant, and doubled or tripled the garlic. Substituted miso for soybean paste. Big hit, even with my picky toddler!
What in the world is a "1/8-inch chunk"?