Best Spicy Eggplant And Pork Recipes

Spicy Eggplant and Pork Hot Pot image

Provided by melting pot

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons oil
1 medium eggplant, cut into 2 cm cubes (200g)
500 g pork mince
2 tablespoons chili-garlic sauce
1 teaspoon ginger, finely grated
4 spring onions, finely chopped
2 cups chicken stock
2 tablespoons soy sauce
2 tablespoons cornflour
1 teaspoon caster sugar

Steps:

Heat oil in a heavy based casserole dish or saucepan over high heat.
Cook eggplant for 4 min, stirring often.
Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
Serve with steamed white rice.

Nutrition Facts : Calories 524.5, Fat 38.6, SaturatedFat 11.6, Cholesterol 93.8, Sodium 749.9, Carbohydrate 17.8, Fiber 5.5, Sugar 6.7, Protein 27.1

SPICY EGGPLANT AND PORK image

Yield 44

Number Of Ingredients 13

2 med. eggplants (about 2 lbs. total)
6 tbsp. vegetable oil
1 lb. boneless pork loin, trimmed and cut into fine dice
3 garlic cloves, minced
2 tbsp. minced fresh ginger or 1 tsp. ground ginger
4 scallions, chopped
1/2 green bell pepper, cut in thin strips
3 tbsp. soy sauce
1 tbsp. red wine vinegar
1/4 to 1/2 tsp. sugar
2 tsp. chili paste, with garlic
1/2 c. chicken broth
1/4 c. chopped, bottled roasted red pepper

Steps:

Cut unpeeled eggplant into thin 2 1/2 x 1/2 inch strips. In wok or large skillet, heat 2 tablespoons oil until hot. Add half the eggplant. Stir fry on medium to medium high heat until soft, 5 to 7 minutes. Remove to plate and set aside. Repeat with another 2 tablespoons oil and remaining eggplant. Heat last 2 tablespoons oil in same wok or skillet until hot. Add pork, garlic, ginger and scallions. Stir fry until pork is cooked through, 5 to 7 minutes. Add green pepper and stir fry 2 minutes longer. Stir in soy sauce, vinegar, chili paste with garlic and chicken broth; cook 1 minute. Return eggplant to wok along with red peppers. Stir fry 2 minutes to reheat. Serve with hot steamed rice. Preparation: 10 minutes. Cook: 20-25 minutes. Serves: 4.