International•quick
Spicy Eggplant with Minced Meat
Serves 2-4
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g minced pork or chicken
- 2-3 cloves garlic (minced)
- 2 tbsp yellow onion (chopped)
- 1.5 tbsp sesame oil
- 3 medium size eggplant (cut into 2 inches length)
- 3 tbsp spring onion (chopped)
- Sauce
- 1 tbsp ginger (grated)
- 1/4 tsp white pepper
- 2 tbsp light soy sauce
- 1 tbsp spicy bean paste
- 1 tsp rice vinegar
- 1/4 tsp Chinese 5 spice powder
- 1 tbsp Hoisin Sauce
- 1/2 tsp brown sugar
- 1 tbsp Kicap Manis / Sweet soy sauce
- 1/2 cup chicken stock*
Instructions
- 1
Take about 1 tbsp to marinade the meat.
- 2
Mix chicken stock into the rest of the sauce mixture.
- 3
On med high heat, pour sesame oil and fry onions until soft.
- 4
Add minced meat and stir-fry, breaking them into smaller pieces.
- 5
When meat is staring to brown, add in garlic. Stir-fry for 30 secs.
- 6
Add eggplant, and spread it out.
- 7
Cover with lid and let it steam for 2 minutes or so.
- 8
Steaming cooks the eggplant and helps retain its colour.
- 9
Open lid, pour in sauce, cover and bring to boil.
- 10
Allow sauce to reduce a little.
- 11
Stir in corn starch slurry to thicken sauce.
- 12
Turn off heat, and stir in chopped green onion.