Eggplant with Spicy Meat
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
japanese eggplants
|
* |
| 1 | x |
vegetable oil
|
*
|
| 1 | tablespoon |
chile oil
|
* |
| 1 | tablespoon |
garlic
mashed |
|
| 1 | cup |
ground pork
or ground beef |
*
|
| 1 | x |
soy sauce, tamari
|
*
|
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | tablespoon |
chinese black vinegar
|
* |
| 2 | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
water
|
|
| 1 | tablespoon |
scallions, spring or green onions
minced, only green part |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
japanese eggplants
|
* |
| 1 | x |
vegetable oil
|
*
|
| 15 | ml |
chile oil
|
* |
| 15 | ml |
garlic
mashed |
|
| 237 | ml |
ground pork
or ground beef |
*
|
| 1 | x |
soy sauce, tamari
|
*
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 15 | ml |
chinese black vinegar
|
* |
| 1E+1 | ml |
cornstarch
|
|
| 5 | ml |
water
|
|
| 15 | ml |
scallions, spring or green onions
minced, only green part |
|
Directions
Trim blossom ends of eggplants.
Cut in halves lengthwise.
Cut each half in ½-inch-thick diagonal slices.
Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown.
Drain well on paper towels.
Drain all oil from skillet and add chile oil.
Cook over high heat 30 seconds.
Add garlic and cook, stirring, 10 seconds.
Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir- fry until pork is browned.
Add vinegar and eggplants, toss lightly to blend flavors and heat through.
Season to taste with more soy sauce.
Mix cornstarch with water and stir into pork mixture.
Cook and stir until ingredients glisten.
Add green onion and stir-fry 5 seconds.
Serve at once.
