Chinese Eggplant with Pork Sauce

1/3 cup plus 1 tablespoon canola oil

3 large (about 2 pounds) Chinese eggplants, cut into 1-inch pieces

5 cloves garlic, minced

1 ¼ pounds ground pork

½ cup sliced green onions

½ cup chicken broth

¼ cup soy sauce

2 tablespoons cornstarch

 

Heat a wok over high heat until very hot and smoking. Add 1/3 cup of the oil and swirl to coat the bottom of the wok. Add the eggplant and stir-fry for 3 to 4 minutes, or until tender. Add half of the garlic stir-fry for another 30 seconds, or until fragrant. Remove the eggplant to a plate and reheat the wok. Add the remaining 1 tablespoon of oil to the wok and swirl to coat the bottom. Add the pork and stir-fry for 1 to 2 minutes, or until golden brown. Add the remaining half of the garlic and green onions and stir-fry for another 30 seconds, or until fragrant. Return the eggplant to the wok. Whisk together the chicken broth, soy sauce, and cornstarch in a small bowl. Stir the cornstarch mixture into the wok and cook, stirring constantly, for 1 to 2 minutes, or until it's thickened and saucy. Transfer to a platter and serve immediately.

 

Serves 6. Serve with sticky rice.

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