Best Chinese Style Spicy Eggplants With Pork Recipes

CHINESE STYLE SPICY EGGPLANTS WITH PORK

Chinese Style Spicy Eggplants With Pork image

This is one of my favourite dishes which I used to love ordering at Chinese restaurants. So instead of spending money eating out, this is a great dish to cook at home.

Provided by Happy_Housewife

Categories Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces ground pork
5 ounces eggplants
1 stalk of chopped leeks or 1 stalk scallion
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 tablespoon oil
1 1/2 tablespoons chili bean sauce
1 teaspoon cornstarch
1/2 teaspoon sugar
6 tablespoons water

Steps:

Blanch eggplants in boiling water or deep fry them in oil.
Drain and set eggplants aside.
Mix all ingredients of the sauce together.
Sautee garlic and ginger in 1 tbsp of oil.
Add minced pork and stir fry until done.
Add eggplants, leek/scallion and sauce mixture into the pan.
Bring to boil.
Serve with rice.

Nutrition Facts : Calories 160.3, Fat 10.8, SaturatedFat 2.9, Cholesterol 20.4, Sodium 24.7, Carbohydrate 10.6, Fiber 2.5, Sugar 3, Protein 6

SZECHUAN SPICY EGGPLANT

Szechuan Spicy Eggplant image

Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.

Provided by ANGWEN

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

1 (1 1/2 pound) eggplant
4 tablespoons soy sauce
¼ cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
½ teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
¼ pound fresh shrimp - peeled, deveined, and diced
⅓ pound lean ground beef
1 tablespoon sesame oil
4 cups hot cooked rice

Steps:

Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
Serve over hot rice.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g

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