Bob and Mel love eggplant especially when it's cooked with minced pork. Although it's mostly served by itself as a spicy Szechuan dish when we cook it, we take out the spice and instead make it a little tangy n sweet with vinegar and sugar.
With eggplant, it can get a little tricky because it takes awhile for it to soften up. When we cook it, we like to cut it up into smaller chunks.
ingredients:
1.) minced ground lean pork
2.) 2 eggplants, cut into chunks
3.) vinegar to taste
4.) sugar and salt to taste
5.) vegetable oil
6.) soy sauce to desired taste
7.) oyster sauce to desired taste
cookin' time!Heat up pan with generous amounts of vegetable oil to glaze the eggplants while stir-frying. The eggplant cooks well with the oil and gives it that glisten and soaks up the oil well. Add salt and sugar, vinegar to taste. Season the minced ground pork with soy sauce, sugar, and oyster sauce. After the eggplant has tenderized, remove from pan and then stir-fry the ground pork. After browned and almost done, add eggplant back into the pan and mix the pork and eggplant together. The eggplant should be ready when a fork can go completely through the chunk easily and eggplant has a "sticky" feel to it.
