Chinese Eggplant with Spicy Sauce
- Yield 2 servings
- Prep 5 mins
- Cook 11 mins
Eggplant, pork, ginger, and spice—add rice, and it's dinner.
This dish is from Editor Jill Melton's travels in Shanghai, where the food is typically sweet, rather than spicy. Small slender eggplant with the peel on is best for this dish.
- 2 tablespoons vegetable oil
- 1 pound slender, Asian eggplant, unpeeled, cut into 1-inch triangular pieces
- 2 ounces ground pork
- 2 teaspoons grated, peeled fresh gingerroot
- 4 tablespoons water, divided
- 1 1/2 teaspoons sugar
- 4 tablespoons reduced-sodium soy sauce
- 1 tablespoon vinegar
- 1/2 teaspoon chile sauce
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil (optional)
- Heat oil in wok or large skillet until hot. Add eggplant; stir-fry 5 minutes. Remove eggplant and set aside.
- Place pork, ginger, 3 tablespoons water, sugar, soy sauce, vinegar and chili sauce in pan; stir-fry 4 minutes. Add eggplant. Combine remaining 1 tablespoon water with cornstarch; mix well. Add to pan and cook 2 minutes or until thick. Add sesame oil, if using. Serve hot.