Monday, November 2, 2015

THAI SZECHWAN EGGPLANT WITH PORK ENJOY DAN:

                  THAI SZECHWAN EGGPLANT WITH PORK by CHEF DAN:
Serves 4-6

INGREDIENTS:

1/2-pound ground pork

MARINADE:
1/2-teaspoon cornstarch
1/4-teaspoon coarse salt
1/4-teaspoon pepper

SAUCE:
1/2-cup chicken broth
2 tablespoons dark soy sauce
1 teaspoon white balsamic vinegar
1 teaspoon sugar
2 teaspoon cornstarch

OTHER INGREDIENTS:
4 Asian eggplants cut into bit-size pieces
4 garlic cloves, chopped
1 thumb-size fresh ginger, chopped
2 tablespoons hot bean sauce
1 teaspoon garlic chili sauce
1/4-cup grape-seed oil
1-teaspoon toasted sesame oil
3 scallion cut on the bias in 2-inch pieces

DIRECTIONS:
1.    Combine the ground pork, salt & pepper, and cornstarch.
2.    Marinade for 20-30 minutes.
3.    In a bowl combine the chicken broth, soy sauce, vinegar, and sugar.
4.    Whisk in the cornstarch.
5.    In a wok add 2 tablespoons over high-heat, when sizzling add eggplant and cook for about 5 minutes drain on paper towels.
6.    Add 2 tablespoon oil to the wok, when hot add garlic and bean sauce, stir-fry until aromatic.
7.    Add ground pork until it changes color about 5 minuses.
8.    Push the pork onto the sides of the wok.
9.    Add the sauce in the middle and bring to a boil, stirring to thicken.
10. Add eggplant pieces and chili paste, cook for a few minutes and add sesame oil.
11. Top with scallions and serve with jasmine rice.  ENJOY DAN:    BON-APPETITE:


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