Subj : Ching's Fragrant Pork And Eggplant To : All From : Ben Collver Date : Fri Apr 26 2024 06:03:13 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ching's Fragrant Pork And Eggplant Categories: Chinese, Pork Yield: 1 Batch 4 tb Groundnut oil 1 Eggplant; halved lengthways -and cut into 1 cm slices 2 cl Garlic; finely chopped 1 tb Fresh ginger root; grated 1 Red chilli; finely chopped 200 g Pork mince (7 oz) 1 tb Shaoxing rice wine or dry -sherry 2 tb Chilli bean sauce -(available from Asian -grocers) 200 ml Hot chicken stock (7 oz) 2 Pak choi or Chinese cabbage; -halved and sliced -lengthways 1 tb Clear rice vinegar or cider -vinegar 1 ts Toasted sesame oil 2 Spring onions; chopped 1 tb Corn flour; mixed with: 2 tb Water; cold Heat a wok until smoking and add 2 tb of the groundnut oil, then fry the eggplant slices with a splash of water for 3-4 minutes, or until softened and golden-brown all over. Transfer to a plate and set aside. Wipe away the excess oil from the wok, reheat, and add the remaining groundnut oil. Heat until smoking. Stir fry the garlic, ginger, and chilli for a few seconds, then add the minced pork. Stir fry for one minute, then add the rice wine or sherry. Cook for 3-4 minutes, or until browned, then add the chilli bean sauce and hot chicken stock. Return the eggplant to the wok and add the pak choi. Season, to taste, with the vinegar and sesame oil and bring to the boil. Cook for 3-4 minutes, or until the pork is cooked through, then stir in the spring onions. Add the corn flour paste and stir until the liquid has thickened. Spoon the fragrant pork and eggplant into a serving bowl and serve immediately. Recipe FROM: MMMMM --- SBBSecho 3.14-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .