SPICY EGGPLANT AND PORK HOT POT
Make and share this Spicy Eggplant and Pork Hot Pot recipe from Food.com.
Provided by melting pot
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a heavy based casserole dish or saucepan over high heat.
- Cook eggplant for 4 min, stirring often.
- Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
- Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
- Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
- Serve with steamed white rice.
Nutrition Facts : Calories 524.5, Fat 38.6, SaturatedFat 11.6, Cholesterol 93.8, Sodium 749.9, Carbohydrate 17.8, Fiber 5.5, Sugar 6.7, Protein 27.1
SPICY EGGPLANT WITH GROUND PORK
This is a wonderful recipe from another recipe site. I have modified it to reflect our taste. It is easy and very delicious. Serve over steamed rice or tossed with cooked rice noodles.Only use Japanese eggplants because they hold their color better than Chinese eggplants, but both are delicious.
Provided by mandabears
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
- Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
- Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
- Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
- Transfer mixture to a bowl and wipe out pan.
- Return pan to high heat and add 2 tablespoons oil.
- When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
- Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
- Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.
Nutrition Facts : Calories 387.1, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.6, Carbohydrate 15.1, Fiber 6.1, Sugar 4.8, Protein 18.1
CHINESE STYLE SPICY EGGPLANTS WITH PORK
This is one of my favourite dishes which I used to love ordering at Chinese restaurants. So instead of spending money eating out, this is a great dish to cook at home.
Provided by Happy_Housewife
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Blanch eggplants in boiling water or deep fry them in oil.
- Drain and set eggplants aside.
- Mix all ingredients of the sauce together.
- Sautee garlic and ginger in 1 tbsp of oil.
- Add minced pork and stir fry until done.
- Add eggplants, leek/scallion and sauce mixture into the pan.
- Bring to boil.
- Serve with rice.
Nutrition Facts : Calories 160.3, Fat 10.8, SaturatedFat 2.9, Cholesterol 20.4, Sodium 24.7, Carbohydrate 10.6, Fiber 2.5, Sugar 3, Protein 6
SPICY EGGPLANT WITH PORK
This really easy, amazingly delicious eggplant recipe is from another web site and they recommend using slender Japanese eggplant because it keeps their color better than slender Chinese eggplant. Serve with steamed rice or cooked rice noodles.
Provided by mandabears
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
- Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
- Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
- Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
- Transfer to a bowl and wipe about pan.
- Return pan to high heat and add 2 tablespoons oil.
- When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
- Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
- Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
- Transfer to a serving dish and toss with cilantro.
Nutrition Facts : Calories 387.2, Fat 29, SaturatedFat 7.6, Cholesterol 61.3, Sodium 675.9, Carbohydrate 15.1, Fiber 6.2, Sugar 4.8, Protein 18.1
ROASTED EGGPLANT WITH SICHUAN-STYLE PORK
Our chopped challenge this week was ground pork. We wanted to infuse with as much flavor as possible so we cooked it Sichuan-style and paired it with sweet Japanese eggplant. Chopped Basket Ingredient: ground pork
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F with a rack set on the middle shelf.
- Use a sharp paring knife to lightly score the flesh of each eggplant 6 to 8 times. Place the on a baking sheet and toss with 2 tablespoons of the oil and season liberally with salt and pepper. Place the eggplant, cut-side down, and bake until the eggplant starts to soften and the skin starts to brown, about 15 minutes. Use a large offset spatula to gently flip the eggplant over and bake until the flesh is completely softened and light golden brown, about 15 more minutes.
- Meanwhile, make the pork: Heat the remaining oil over medium-high heat in a large saute pan. Add the pork and 1/4 teaspoon salt. Cook, breaking up the meat, until lightly browned and no longer pink, about 5 minutes. Add the scallion whites, garlic and ginger and cook for 2 minutes, stirring constantly. Stir in the chili-garlic sauce, soy sauce, vinegar, 1/2 cup water and half of the scallion greens. Simmer over medium-low heat for 10 minutes, stirring occasionally.
- To serve, spoon the pork over the roasted eggplant and garnish with the remaining scallion greens. Serve with steamed rice.
SZECHUAN SPICY EGGPLANT
Folks who love spicy food will approve of this fantastic meat and eggplant dish! This is a recipe from my Chinese mother, whose cooking is unsurpassable. Adjust the amount of chili sauce to suit your taste. Serve over hot rice.
Provided by ANGWEN
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
- Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.
- Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.
- Serve over hot rice.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 61.6 g, Cholesterol 71.3 mg, Fat 12.6 g, Fiber 5.6 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 1078.8 mg, Sugar 7.5 g
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
SPICY EGGPLANT
Stir-fried eggplant with onion in a delicious spicy sauce. Serve over hot cooked rice.
Provided by venymae
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Cook and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.
- Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the garlic, and cook and stir an additional 30 seconds. Mix in the soy sauce, water, oyster sauce, chili garlic sauce, sugar, and black pepper, and stir to form a smooth sauce. Return the eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Drizzle sesame oil over the dish, and give one final brief stir to combine.
Nutrition Facts : Calories 211.7 calories, Carbohydrate 29.9 g, Fat 10.3 g, Fiber 13.8 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 444.5 mg, Sugar 12.5 g
SPICY EGGPLANT STIR-FRY
Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.
Provided by Marcia
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
- Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
- Remove from the heat, add basil, and toss to combine.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g
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- Mix broth, lime juice, soy sauce, and Sriracha in a measuring cup. Cut eggplant into lengthwise batons about 1/2 in. thick and 3 in. long.
- Cook pork in a 12-in. frying pan or wok over high heat, stirring to break up clumps, until lightly browned, 4 to 6 minutes. Add about 2 tbsp. broth mixture and stir until liquid evaporates, 1 minute. Transfer to a bowl and wipe out pan.
- Return pan to high heat and add 2 tbsp. oil. When hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes. Add shallots, remaining 1 tbsp. oil, and 1/4 cup water and continue to stir-fry until eggplant is browned and tender and shallots are caramelized, 7 to 9 minutes more; add a little more water if pan juices start to darken too much.
- Pour in remaining broth mixture and pork and stir until most of liquid is absorbed, 1 to 2 minutes. Transfer to a serving dish and toss with cilantro.
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