Eggplant in Spicy Garlic Sauce
- 3 medium Chinese eggplant, about 1 lb (500g)
- 3 Tbsp chili garlic sauce 45 mL
- 1 Tbsp sodium reduced soy sauce 15 mL
- 2 Tbsp Chinese red rice vinegar 30 mL
- 2 Tbsp Shao Hsing rice cooking wine or dry sherry 30 mL
- 1 Tbsp granulated sugar 15 mL
- 2/3 cup cold water 150 mL
- 7 Tbsp canola oil 105 mL
- 1/3 lb lean ground pork 151g
- 1/2 small cooking onion, finely chopped
- 2 Tbsp finely minced garlic 30 mL
- 2 Tbsp finely minced ginger 30 mL
- 1/2 cup chopped green onion 125 mL
- 1. Remove the stem and trim the ends from the eggplants. Cut unpeeled eggplants into 1/2-inch by 2 1/2-inch strips. In a small bowl mix together the garlic chili sauce, soy sauce, red vinegar, rice wine, sugar and water.
- 2. Heat a large 14-inch flat bottom wok or skillet over high heat until hot but not smoking. Add 3 Tbsp (45 mL) canola oil and half the eggplant, stirfry for 2 minutes or until some of the eggplant starts to brown and soften. Transfer to a warm plate and repeat with the remaining eggplant and 3 Tbsp (45 mL) of the oil, transferring to the plate with the first batch.
- 3. Add the remaining 1 Tbsp (15 mL) of canola oil and heat the wok to high. Add the pork, onion, garlic and ginger and stirfry about 1 minute or until golden and fragrant. Return the eggplant to the wok. Re-stir the chili sauce mixture and add to the wok. Bring to a boil over high heat. Reduce heat to medium, cover and cook 5 to 8 minutes or until the eggplant is just tender. Stir in green onions and serve.
6 servings as part of a multi-course dinner.
|Total Fat||22 g|
|Saturated Fat||3 g|
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