Pork and Eggplant stirfry

I realised that I haven’t blogged in a while… I’ve been caught up with working and just being tired in general so cooking hasn’t been something I’ve looked forward to. Another reason is that I don’t feel like I’ve made anything “blog worthy” enough. But then I guess simple everyday dishes can definitely be delicious as well. The highlight of this recipe is definitely the flavoursome nubbins of fried pork mince which go so well with a bowl of plain rice. I know there are other versions which are a bit more saucier but I prefer this drier version as wet stew-like egg plants aren’t really my thing…

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Recipe

Ingredients

  • 4 tbsp oil
  • 500gm Mince pork (a bit of fat is good.. flavour wise)
  • 3 garlic cloves minced
  • 2 Japanese eggplants segmented at random angles
  • 1 tbsp salt
  • 2 or more birds eye chillis seeds removed if you like it more restrained
  • 3/4 cup chicken stock
  • 2 tbsp shaoxing wine
  • 0.5-1 tbsp oyster sauce
  • salt and pepper
  • 2 tsp sugar
  • 0.5-1 tbsp soy sauce (normal soy)
  • 0.5-1 tbsp dark soy sauce
  • 1 tsp sesame oil

Steps

  1. Mix 1 tbsp of salt with egg plant pieces and let sit for half an hour.. after the bitter brownish juices have been released, wash thoroughly under running water. Pat dry.
  2. Heat 2 tbsp of oil in a wok on high heat. Wait until it is very very hot.
  3. Add in garlic and minced pork and let fry for around 6 minutes. Whilst it is frying, using the end of the spatula, break up the pork into very small pieces. Don’t stir too much though as that would make it stew… just mix minimally. After it is browned dish out.
  4. Add in the rest of the oil and heat until hot. Add in chillis and eggplant. Don’t stir it too much just toss lightly now and then. After around 1-2 minutes, add in chicken stock and cover to let steam.
  5. When the liquid has just about evaporated add in the meat again and stir fry let the pork caramelise just a bit further.
  6. Add the wine and let evaporate
  7. Add in the normal soy sauce, oyster sauce, sugar and dark soy sauce. Mix around making sure the pork and eggplant are coated. Continue frying for a bit longer ~1 min
  8. Add in salt and pepper to taste.
  9. When you are just about done, add in the sesame oil and stir through.
  10. Dish out and enjoy!

A simple dish and better yet to finish with some humble basic carrot watercress and pork soup. Perfect for this rainy suddenly Autumn weather.

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