SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
SPICY EGGPLANT AND PORK HOT POT
Make and share this Spicy Eggplant and Pork Hot Pot recipe from Food.com.
Provided by melting pot
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy based casserole dish or saucepan over high heat.
- Cook eggplant for 4 min, stirring often.
- Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
- Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
- Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
- Serve with steamed white rice.
Nutrition Facts : Calories 524.5, Fat 38.6, SaturatedFat 11.6, Cholesterol 93.8, Sodium 749.9, Carbohydrate 17.8, Fiber 5.5, Sugar 6.7, Protein 27.1
SPICY PORK & EGGPLANT
Make and share this Spicy Pork & Eggplant recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and eggplant and fry for 8 minutes, stirring frequently, until soft and golden brown.
- Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown.
- Mix in the pepper strips and stir fry for about 3 minutes until soft.
- Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water.
- Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick).
- Season with salt and pepper and serve with basmati rice.
Nutrition Facts : Calories 288.2, Fat 11.1, SaturatedFat 2.6, Cholesterol 71.4, Sodium 193.3, Carbohydrate 22.3, Fiber 8.3, Sugar 10.2, Protein 27.5
SPICY EGGPLANT WITH PORK
This really easy, amazingly delicious eggplant recipe is from another web site and they recommend using slender Japanese eggplant because it keeps their color better than slender Chinese eggplant. Serve with steamed rice or cooked rice noodles.
Provided by mandabears
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
- Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
- Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
- Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
- Transfer to a bowl and wipe about pan.
- Return pan to high heat and add 2 tablespoons oil.
- When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
- Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
- Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
- Transfer to a serving dish and toss with cilantro.
Nutrition Facts : Calories 387.2, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.9, Carbohydrate 15.1, Fiber 6.2, Sugar 4.8, Protein 18.1
CHINESE STYLE SPICY EGGPLANTS WITH PORK
This is one of my favourite dishes which I used to love ordering at Chinese restaurants. So instead of spending money eating out, this is a great dish to cook at home.
Provided by Happy_Housewife
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch eggplants in boiling water or deep fry them in oil.
- Drain and set eggplants aside.
- Mix all ingredients of the sauce together.
- Sautee garlic and ginger in 1 tbsp of oil.
- Add minced pork and stir fry until done.
- Add eggplants, leek/scallion and sauce mixture into the pan.
- Bring to boil.
- Serve with rice.
Nutrition Facts : Calories 160.3, Fat 10.8, SaturatedFat 2.9, Cholesterol 20.4, Sodium 24.7, Carbohydrate 10.6, Fiber 2.5, Sugar 3, Protein 6
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CHINESE EGGPLANT WITH SPICY PORK - HEALTHY WORLD CUISINE
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Ratings 2Category MainsCuisine ChineseTotal Time 30 mins
- Marinate the pork- mix the pork with , garlic, ginger, white pepper, sugar or sugar alternative (hold for LOW CARB) 1 tsp of light soy sauce, 1 tsp of dark soy sauce and and set aside.
- Make the sauce- in a small bowl mix together 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce and garlic chili sauce and set aside
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5/5 Total Time 30 minsCategory MainsCalories 590 per serving
- 1 In a pan, heat 2 teaspoons of the sesame oil over medium-high. Add spring onion, pork and garlic. Cook, stirring, for 2 minutes. Add eggplant, stock, soy sauce, sweet chilli sauce, ginger and 1 cup water and bring to a simmer. Reduce heat and simmer gently for 15 minutes, until eggplant is soft and collapsing.
- 2 Add baby spinach and combine well, stirring until wilted. Remove from heat. In a bowl, combine remaining sesame oil and lemon juice then stir through coleslaw.
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