Monday, November 7, 2011

Ground Pork with Tofu and Eggplant

We had a recipe for this that we found online but completely made it over in our own style. The only things that remains from the original are the main ingredients.

1 large eggplant cut into 1/2 inch cubes
2 cloves garlic pounded into a paste
2 tablespoons grated ginger root
4 tablespoons peanut oil
1/2 pound ground pork
8 oz firm tofu drained of packing water cut into 1 inch cubes
2 green onions

2 tablespoons soy sauce
2 tablespoons Chinese hot bean sauce
1 tablespoon Chinese rice wine
1 teaspoon sesame oil

2 teaspoons corn starch thoroughly mixed in 1/4 cup water

Combine the four sauce ingredients into a bowl and set aside.
Heat a wok over high heat. Add 2 tablespoons of the peanut oil. When hot, add the cubed eggplant and stir-fry until the eggplant is soft and colored. Note that the eggplant will quickly soak up the oil and then reduce in size as it is cooked. Remove from the wok and drain in a bowl lined with a paper towel.
Add the remaining two tablespoons of peanut oil, then the garlic and ginger to cook until fragrant, about 20 seconds. Add the ground pork and stir to break it up. Stir-fry the pork as it cooks. When the pork is well cooked and colored, about 5-6 minutes, add the cubed tofu to heat up and color a bit, stir-frying it about a minute as it is combined with the pork. Add back the eggplant into the wok with the pork and tofu to heat it up again.
Stir the cornstarch-water mixture to make sure it is well combined then stir into the sauce. Pour the sauce into the wok and stir to combine with the pork, tofu, eggplant until heated.
Remove from heat and serve.

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