Chinese Fragrant Eggplant with Pork Recipe

Fragrant Eggplant with Pork 


250 g eggplant (aubergine), peeled and cut in pieces 8 cm x 1 cm

Oil for deep frying

50 g minced lean pork

2 tbsp dried prawns, soaked and very finely chopped

2 tsp chilli paste

1 tsp salted soy beans, mashed

2 tsp very finely sliced spring onion

1 tsp very finely chopped soaked dried shiitake mushroom

1 cup chicken stock

1 tsp Chinese rice wine

1 tsp sesame oil

2 tsp commercial sweet and sour sauce

½ tsp dark soy sauce

¼ tsp salt

1 tsp cornflour, blended with water

Coriander leaves to garnish


Deep fry the aubergines pieces in very hot oil for 1 minute. Drain and set aside.

Pour out all but 2 tsp of the oil and stir fry pork over high heat for 2 minutes.

Add dried shrimps, chilli paste, salted soy beans, 1 tsp of the spring onion and the mushrooms.

Stir fry for 30 seconds, then add all remaining ingredients except remaining spring onion, cornflour and coriander.

Heat, then put in aubergines and cook a further 30 seconds.

Thicken with cornflour and serve garnished with the coriander leaves and remaining spring onion.

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