Mahnke Family Recipe - Chinese Eggplant with Minced Pork

Pork
1/4 lb minced pork (150 g)
1/2 t salt
1/2 t pepper
1 t corn starch (corn flour)
3 scallions chopped (including green)
2 cloves garlic chopped
1 T ginger grated
Sauce
1 c chicken stock
4 T soy sauce
2 t corn starch (corn flour)
1 T chilli paste
2 T black bean sauce
2 t vinegar
2 t sugar
Eggplant
8 c eggplant cut into 1/2 inch by 3 inch strips (4-6 Chinese eggplants or 3 small normal eggplants -- Chinese are better)
2 T vegetable oil
1 t sesame oil for flavour at the end

mix all the pork ingredients together and let sit
mix the sauce together
heat the oil in a large wok or frying pan, add the eggplant and cook for 5-10 minutes until the eggplant is slightly browned and soft enough to eat, then remove to a bowl
add the pork mixture to the wok and fry until cooked through, push up to the sides of the work
pour in the sauce and bring to a boil, then add in the eggplant and stir
cook for another 2 minutes and server immediately on rice

Note:

This can be made with tofu (cut into 1/2 inch pieces) instead of eggplant and it is wonderful.

3-4

Peter Mahnke 2006111124322

Recipe