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Ma Po Eggplant in Garlic Sauce

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Ingredients

500g Minced pork
2 Tsp Rice vinegar
1 Tsp Sambal
1 Tsp Cornstarch
1/4 cup Soy sauce
3 Eggplants, halved lengthwise
1 Tsp Peanut oil, plus more for brushing
2/3 cup Chicken stock
1/4 cup Sake
1 1/2 Tsp Sugar
1 Tsp Toasted sesame oil
1 Tsp Chile-bean sauce
3 Spring onions, finally sliced plus thinly sliced scallions, for garnish
4 Garlic cloves, minced
1 1/2 Tsp Minced peeled fresh ginger
Steamed rice, for serving

Ma Po Eggplant in Garlic Sauce

  • Medium

Ingredients

Directions

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Steps

1
Done

In a large bowl, mix the pork with the vinegar, sambal, cornstarch and 1 Tsp of the soy sauce. Cover and refrigerate for at least 2 hours or up to 8 hours.

2
Done

Preheat a grill and position the rack 8 inches from the heat. Brush the eggplants with peanut oil and season with salt. Arrange the eggplants cut side down on a rimmed baking sheet and broil for 12 to 15 minutes, turning once, until lightly charred and tender.

Meanwhile, in a medium bowl, whisk the chicken stock with the sake, sugar, sesame oil, chilli bean paste and remaining soy sauce.

3
Done

In a wok heat some peanut oil until shimmering. Add the minced scallions, garlic and ginger and stir-fry over high heat until fragrant, 1 minute. Add the pork and stir-fry until no pink remains. Add the chicken stock mixture and bring to a boil. Simmer over moderately high heat, stirring occasionally, until slightly thickened, about 3 minutes.

4
Done

Arrange the eggplants cut side up on a platter and spoon the pork on top. Garnish with thinly sliced scallions and serve with steamed rice.

The Cafe

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Chorizo and fennel seed penne
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