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Ingredientes
- 4 med eggplants (aubergines)
- 3 Tbsp. groundnut/peanut oil
- 8 ounce grnd (chopped) pork
- 2 Tbsp. chopped fresh ginger
- 6 lrg garlic cloves chopped
- 2 x scallions (spring onions) minced
- 1 tsp warm chili bean paste (available at Chinese stores)
- 1/2 c. Family Chicken Broth (see recipe)
- 3 Tbsp. light soy sauce Good healthy pinch of freshly-grnd white pepper
- 1 tsp sugar
- 1 Tbsp. cornstarch mixed with a little cool water
Direcciones
- Slice the eggplants in half crosswise and then into thick finger-length pcs.
- Bring a pot of water to a boil. Add in the eggplant and quickly bring back to a boil. Drain immediately and refresh in cool water. Take care the eggplant is not mushy. Place on a plate till ready for use.
- Heat the groundnut oil in a preheated wok and bring to smoking point. Stir-fry the grnd pork till the color changes. Add in the ginger, garlic and the scallions and stir-fry till fragrant. Add in the warm chili bean sauce and mix through. Add in the eggplant and toss quickly over high heat. Add in the seasonings, stirring constantly, till the sauce thickens and coats the pcs. Serve warm, with steamed rice.
- This recipe yields 8 servings.
- Comments: The eggplant (aborigine) is called k'un-lun tzu kua by the Chinese, meaning "Malayan purple melon." The name is evidence which, even though this remarkable vegetable has been documented in China as a common vegetable as far back as the Zhou dynasty (1050 BC-AD 249), it arrived via southeast Asia. Very possibly it originated in India, traveled to Southeast Asia, then into China.
- Perhaps because of its distinctive beauty, the eggplant was elevated in the thirteenth century as an offering food to the shrine of imperial ancestors. And the shiny dark skin was used as a cosmetic by society ladies to stain their teeth black.
- From a culinary point of view, however, the unique properties of the eggplant make it an exciting ingredient to marry with spicy sauces such as in this dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 8 servings | |
| Calories 130 | |
| Calories from Fat 57 | 44% |
| Total Fat 6.38g | 8% |
| Saturated Fat 2.29g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 359mg | 15% |
| Potassium 537mg | 15% |
| Total Carbs 12.98g | 3% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.09g | 3% |
| Protein 7.13g | 11% |
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