Cambodian Eggplant With Pork And Shrimp Recipes

Steps:

• Preheat oven to 450 degrees F.
• Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick.
• Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder andsugar; cook, stirring, until meat loses its raw color. Add stock and waterand bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done.
• Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions.
• Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food.
• processor and liquefy. Combine fish sauce, lime juice, sugar and.
• chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using.
• sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant.
• cup.

Steps:

• Preheat oven to 350.
• Prick eggplants with a fork, then put on baking sheet and bake for 45 minutes (or until soft). Allow to cool slightly, then peel and discard the skins. Mash the flesh with a fork until smooth. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the garlic until golden (about 10 seconds). Stir in the pork and shrimp, breaking up any clumps.
• Add the fish sauce, sugar and ground pepper. When well mixed, add the eggplant and continue stir-frying until warmed through (about 3 minutes). Add the scallions, stir well, and remove from heat and serve over rice (or not!).

Steps:

• Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
• In a small bowl, combine soy sauce, sugar, vinegar and water.
• Heat 1 TB dry sherry in a large skillet or wok. Add crushed red pepper and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.
• Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.
• Combine water and cornstarch.
• Add chopped green part of scallions and water/cornstarch. Stir and cook until thick. Serve hot over plain rice.