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Categories:
eggplants ground pork prawns oil hot bean garlic shao hsing soy sauce Worcestershire sauce sugar instant chicken cornstarch water scallion
Viewed: 21 - Published at: 8 years agoIngredients
- 600 g eggplants
- 200 g ground pork
- 100 g prawns, shelled and chopped
- 2 tablespoons oil
- 1 tablespoon hot bean paste (tau pan cheong)
- 1 tablespoon chopped garlic
- 1 teaspoon shao hsing hua tiau wine (or rice wine)
- Seasoning
- 1 teaspoon light soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sugar, to taste
- 1/2 teaspoon instant chicken bouillon granules
- 1 teaspoon cornstarch
- 1 teaspoon water
- Garnish
- scallion, chopped
Method
- Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
- Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
- Remove and drain.
- Heat oil in a wok and stir-fry pork and prawns until cooked.
- Remove any excess oil.
- Add chopped garlic and hot bean paste and stir in wine.
- Stir-fry for one to two minutes until aromatic.
- Add eggplant and seasoning and stir-fry well.
- Mix cornstarch with water, add to the wok.
- Stir well, until sauce thickens slightly.
- Sprinkle with chopped scallion and serve immediately.
