“I have not tried this recipe myself it is submited for an ISO request. This spicy eggplant dish is a little sweet, a tiny bit sour, and highly flavorful. The dish tastes just as good if you omit the meat. Eggplant is such a “meaty” vegetable in texture that it’ll still make a very filling meal, when paired with a big bowl of steamed rice.”
4small Chinese eggplants or 4smallJapanese eggplants, the slender ones, are best
1/2-1teaspoonvinegar( if you’ve got a mild vinegar like rice vinegar, use 1 tsp, otherwise 1/2)
1tablespooncornstarch paste( cornstarch mixed with water)
Cut the eggplant into 2″ long sections.Halve, then cut into thirds or quarters [sticks approximately 2″x ½”x1/2″].
Steam the eggplant using any steaming method; I usually place a steaming rack in my wok, add half cup water & turn the heat to high, then place the ingredients on a dish and place the dish on the rack in the wok.Cover and steam. The eggplant will take approximately 15-20 minute to cook.
When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly.Set aside.
Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
Add ½ pound ground pork [skip to step 4 if youâre doing the vegetarian version]. Break up the pork using a metal spatula to help it cook quicker.
When the meat is no longer pink, add the chopped garlic and scallions.Stir.
Add 2 tsp chili bean paste, 1 tsp sugar, ½-1 tsp vinegar, 1/2 tsp salt and 1 tsp soy sauce, then stir.Let cook for 1-2 minuteIf the mixture looks very dry, add ¼ cup water.
Taste; add more salt if it doesnât taste salty enough, more chili bean paste if itâs not spicy enough, a pinch more sugar if you find it a tad too salty.
Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
Pour into a shallow bowl and drizzle with sesame oil.
with the remaining scallions.Serve with plenty of steamed white rice.
“I liked this recipe a lot, even though it wasn’t exactly what I thought it would be.I was thinking it would be like the eggplant dish at Panda Express or Panda Inn.Still, I would definitely make this again.We went totally vegetarian on this one, using tofu instead of meat.It was a great combination and very filling.Served with jasmine rice and sesame ginger baby bok choy.Thanks, Steve!Made for Naked Recipes 2012.”
“I had this dish in a Chinese restaurant and was searching for the recipe – it looks like I found it!Delicious, everyone at home loved it.Thanks for sharing it.”