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450g Asian aubergine
150g ground pork, beef or chicken
2 tablespoons minced scallions
2 tablespoons minced ginger root
2 tablespoons minced garlic
1 teaspoon chili paste
4 tablespoons soy sauce
2 teaspoons cooking wine
1 teaspoon sugar
4 tablespoons stock or water
½ tablespoon cornstarch
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Method:
Peel aubergine and cut into long, thick
strips. Soak in water then set aside. Drain thoroughly
before use. Heat 3 tablespoons oil, stir-fry scallions, ginger
root, garlic and chili paste until fragrant. Add meat and
stir-fry until cooked. Add aubergine and stir-fry several
minutes until soft. Add soy sauce, cooking wine, sugar, stock or
water and cornstarch and bring to boil until sauce thickens. Add
chopped scallions as desired. Remove and serve with rice and
vegetables.
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