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Regular aubergines green bell pepper red pepper tenderloin scallions soy sauce soy sauce chicken broth vinegar sugar garlic cornstarch sherry peanut oil
Viewed: 30 - Published at: 8 years agoIngredients
- 4 x Chinese aubergines -or possibly-
- 2 x Regular aubergines
- 1 lrg Green bell pepper
- 1 lrg Red pepper
- 6 ounce Pork tenderloin or possibly other lean cut
- 2 x Scallions
- 1 Tbsp. Dark soy sauce
- 2 Tbsp. Light soy sauce
- 1/2 c. Chicken broth
- 1 Tbsp. Vinegar
- 1 1/2 tsp Sugar
- 1 tsp Finely minced garlic
- 2 tsp Cornstarch
- 1 tsp Sherry
- 1 1/2 c. Peanut oil, for frying
Method
- Peel aubergine & cut it diagonally into pcs the size & shape of French fries.
- Core & seed the peppers & cut them into very fine slivers.
- Cut the pork into matchstick-shaped sticks.
- Chop the scallion & reserve.
- Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 teaspoon garlic.
- Heat all but 1/4 c. oil in a wok, & fry aubergine slices over high heat for 3-4 min, or possibly till completely cooked.
- Transfer aubergine to a colander, then rinse it off under warm water to wash away the oil.
- Throw away oil.
- Add in remaining 1/4 c. oil to wok & heat it over high heat.
- Stir-fry pork with 1/2 teaspoon garlic for 1 minute.
- Add in slivered peppers & continue to stir-fry for 1 minute.
- Thoroughly mix the sauce & add in it to wok with aubergine.
- Cook mix, stirring well till sauce thick- ens.
- Add in scallions, mix well, and serve.
- (Note: Make sure cornstarch is dissolved.)
- THUNDERBIRD MOTEL, COLLINS AVE,
- MIAMI BEVERAGE: TEA
