1. Blanch eggplant in boiling water for 30sec. Remove. 2. Heat oil and stir-fry garlic, chili and soy condiment until fragrent. 3. Add pork and stir-fry until colour changes. 4. Add eggplant, then sauces and suger. Stir to mix. 5. Finally, add basil and stock and bring to boil. Serve immediately. * black-bean paste may also be used. Recipe By : Joe Sweeney (sweeney@asiaonline.net) Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:25:59 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net> NOTES : This is a favorite dish in my family, where eggplant is eaten in some form almost every day. The eggplant in this dish tends to be a bit "crunchy." If you wish to have a softer feel (as in Chinese dishes) then simmer for a little longer - 5min max! Also, for fire-lovers, you can double the chili content without upsetting the flavor of this dish. (Just make sure you serve it with lots of rice and iced water!)
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)