GINGER PORK AND EGGPLANT STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
- Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
- Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
- Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.
Nutrition Facts : Calories 400, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 905 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 29 grams, Sugar 22 grams
BRAISED EGGPLANT, PORK AND MUSHROOMS
The honest, straightforward cuisine of the Hakkas, a nomadic people dispersed all over China, may be thought of as a country cousin of Cantonese. Dishes from the Hakka diaspora may not have the distinction or impact of those from Sichuan, but because they're interpreted broadly (note the addition of ketchup in many versions of pork and pineapple in the United States), they're fun, and they're easy to cook. This simple recipe for braised eggplant with pork and mushrooms, adapted from "The Hakka Cookbook: Chinese Soul Food From Around the World" by the food writer Linda Lau Anusasananan, is one such dish. Be sure to use small Asian or globe eggplants as they're more likely to keep their color and shape, and if you like more sauce, double it up.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Yield 2 to 3 main-dish servings
Number Of Ingredients 12
Steps:
- Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
- Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 24 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 631 milligrams, Sugar 10 grams, TransFat 0 grams
FISH-FRAGRANT EGGPLANT WITH MINCED PORK
Give the humble eggplant the attention it deserves with a rich and spicy sauce.
Provided by Jeremy Pang
Yield Serves 2-4 alongside other dishes
Number Of Ingredients 17
Steps:
- Leaving the skin on, cut the eggplants in half lengthways. Then cut them into 3-4 cm (1¼-1½ inch) chunks, to end up with approx. 12-16 pieces (depending on the size of your eggplants).
- Finely chop the garlic, chile, ginger, and cilantro, taking care to keep the chile and coriander separate. Mix all the sauce ingredients together in a bowl. Tip the minced pork into a separate bowl, then add the marinade ingredients and mix well.
- Now build your wok clock: place your eggplant pieces at 12 o'clock, then arrange the garlic, ginger, marinated minced pork, chile, the sauce bowl and lastly the cilantro clockwise around the plate.
- If deep-frying, put the vegetable oil into a wok and heat to 350°F, or use a wooden skewer or wooden chopstick to test by placing the tip in the oil: if the wood starts to fizz after a second or two, the oil is hot enough. Carefully add the eggplant pieces and fry for 3 minutes, to immediately seal in their moisture and flavor. Have a metal or ceramic bowl ready with a metal sieve placed on top. Pour the eggplant and oil into the sieve to drain the excess oil, setting the aubergine aside for later.
- If you prefer to pan-fry rather than deep-fry, place the eggplant pieces in a mixing bowl and massage well with 1½ Tbsp. of oil. Heat a frying pan on a medium heat and cook the eggplant, flesh side down, for 3-4 minutes per side, until both sides are browned. Put into a bowl and set aside for later.
- Return the wok to the hob on a medium-high heat. Add the ginger and garlic, immediately followed by the minced pork, and begin to stir-fry, breaking up the meat and browning it well. Bring the wok to a high heat and, once smoking hot, add the sauce and bring to a vigorous boil. Put the aubergine back into the wok and reduce the heat to medium-low, allowing the sauce to simmer and caramelize around the eggplant pieces. Cover with a lid and boil for 8-10 minutes, stirring occasionally.
- Scatter over the chopped cilantro and serve.
PORK AND EGGPLANT IN HOT GARLIC SAUCE
Asian stir-fry. This is based on one of my favorite dishes at my favorite Chinese restaurant. Feel free to adjust seasonings to your personal preference. We like ours spicy and usually use more of the ginger, garlic and chiles.
Provided by Sheynath
Categories Pork
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
- Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
- Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
- Add eggplant back to pan, stir to combine pork and eggplant.
- Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
- Plate the eggplant and sprinkle with garnishes.
Nutrition Facts : Calories 392.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 66.9, Sodium 401.5, Carbohydrate 20.2, Fiber 9.7, Sugar 8.9, Protein 28.2
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- Wash the eggplants and trim off the stem ends. Slice into 2-inch lengths, and then cut lengthwise into ½-inch thick wedges.
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