Eggplant And Pork With Black Bean Garlic Sauce Food

EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE

Steps:

• Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
• In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
• Add sauce mixture and cook until sauce thickens.
• Serve with rice.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Cut eggplant into 1-inch cubes.
• Mince garlic and set aside.
• Combine all remaining ingredients except oils in a small bowl and set aside.
• Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering.
• Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes.
• Turn down heat to medium-low and uncover.
• Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds.
• Stir sauce and pour over eggplant.
• Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes.
• Serve hot with white rice.

CHINESE EGGPLANT AND TOFU IN BLACK BEAN SAUCE

Steps:

• Coat eggplant cubes in flour.
• Fry in oil 4 minutes.
• Add tofu; fry for 4 minutes until golden.
• Add black bean sauce to coat.
• Done.

BO LING'S STUFFED EGGPLANT IN BLACK BEAN SAUCE

Steps:

• Rinse eggplant and dry.
• Diagonally slice the eggplant into 11/2-inch thick slices. (This will create diagonally sliced, round discs).
• With the tip of a knife, slice a pocket into each piece, slicing parallel to the surface and slicing only about 3/4 of the way through each slice.
• Each eggplant disc now has an opening for the shrimp stuffing.
• Chop shrimp into pieces about the size of corn kernels.
• Place shrimp in a bowl and season with salt and pepper; mix until shrimp becomes sticky, about 4 minutes.
• Using a table knife, stuff about 1 to 2 teaspoons shrimp mixture into the pocket in each eggplant slice.
• Dip knife into cold water between stuffing to smooth shrimp filling (This step could take 15 to 20 minutes).
• Pour 1 cup oil into a large skillet and heat over medium-high heat.
• Pan-fry stuffed eggplant until brown on both sides.
• (Eggplant absorbs oil like a sponge; add additional oil if pan becomes dry or eggplant will not brown).
• When brown, remove from pan and set aside to drain.
• Pour 1 tablespoon oil into a hot wok.
• Add black bean, garlic and ginger; stir-fry until ingredients become a light brown.
• Add 1 1/2 cups water, sugar, soy sauce and wine.
• Stir together cornstarch with 1/2 cup water, mixing until well-dissolved.
• Slowly pour cornstarch mixture into wok, stirring constantly.
• Cook, stirring, until mixture has the consistency of syrup.
• Stir in sesame seed oil, then remove from heat.
• Dip each eggplant piece in sauce to coat well, then place each piece on a small, heatproof plate.
• Place plate in steamer and steam over boiling water 12 to 15 minutes.
• Serve warm.

EGGPLANT AND PEPPERS IN BLACK BEAN GARLIC SAUCE

Steps:

• Wash, then cut eggplant into 3/4-inch pieces (no need to peel).
• Heat oils together in nonstick skillet or wok over high temperature. Add the minced garlic and stir-fry, stirring, for 20 seconds, then add the black bean sauce and stir-fry for 15 seconds.
• Add eggplant, peppers, and onion and stir-fry for 5 minutes.
• Add sugar, chili sauce, and water, and stir well.
• Cook for 10 to12 minutes, stirring frequently, until vegetables are done to your preference.
• Serve immediately over hot rice.

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE

Steps:

• Heat saucepan on medium high. Add oil, hot but not smoky.
• Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
• Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
• Add chopped onion, cook to soften 2 minutes.
• Add oyster sauce and rice vinegar, mix well.
• Add eggplants and mix well.
• Add red pepper flakes, if using.
• Cook until eggplants and onion are well done.
• Taste and add soy sauce, if needed.
• Garnish with green part of onions.
• Serve with sauce over white rice.

PORK AND EGGPLANT IN HOT GARLIC SAUCE

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.