Ingredients Jump to Instructions ↓

  1. 2 tablespoons chicken broth

  2. 1 tablespoon hoisin sauce

  3. 1 tablespoon soy sauce

  4. 2 teaspoons Chinese black vinegar

  5. 2 teaspoons plum sauce

  6. 4 Chinese eggplants (about 1 pound), stems removed

  7. Vegetable oil, for deep-frying

  8. 2 teaspoons minced garlic

  9. 1 teaspoon minced ginger

  10. 4 dried whole chile peppers

  11. 2 green onions, cut into 2-inch lengths

  12. 1/4 pound ground pork

  13. Chopped cilantro leaves or sliced green onions

Instructions Jump to Ingredients ↑

  1. Sauce:

  2. Combine sauce ingredients in a small bowl; mix well.

  3. With a vegetable peeler, remove 1-inch strips of the eggplant skin, leaving a 1-inch strip of skin in between. Cut the eggplant into fourths lengthwise, then cut each section crosswise into 3-inch pieces.

  4. Pour enough oil into a 2-quart saucepan to fill 3 inches. Heat over medium heat to 350 degrees F. Deep-fry the eggplant batches until golden brown, about 3 minutes. Remove with a slotted spoon and drain well on paper towels.

  5. Place wok over a high heat until hot. Add 1 tablespoon of deep-frying oil and swirl to coat the sides. Add the garlic, ginger, dried chiles and green onion; cook, stirring, until fragrant, about 30 seconds. Add ground meat and cook, breaking up pieces with back of a spoon, until brown and crumbly. Add the sauce and bring to a simmer . Add the cooked eggplant and stir to coat. Scoop onto a warm serving platter. Serve, garnished with cilantro or green onions.


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