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Eggplant Imperial

4 Chinese eggplants -or- 2 Regular eggplants
1 lg Green bell pepper
1 lg Red pepper
6 oz Pork tenderloin or other lean cut
2 Scallions
1 tb Dark soy sauce
2 tb Light soy sauce
1/2 c Chicken broth
1 tb Vinegar
1 1/2 ts Sugar
1 ts Finely chopped garlic
2 ts Cornstarch
1 ts Sherry
1 1/2 c Peanut oil; for frying

Peel eggplant & cut it diagonally into pieces the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce, reserving 1/2 tsp. garlic. Heat all but 1/4 cup oil in a wok, & fry eggplant slices over high heat for 3-4 minutes, or until completely cooked. Transfer eggplant to a colander, then rinse it off under hot water to wash away the oil. Discard oil. Add remaining 1/4 cup oil to wok & heat it over high heat. Stir-fry pork with 1/2 tsp. garlic for 1 minute. Add slivered peppers & continue to stir-fry for 1 minute. Thoroughly mix the sauce & add it to wok with eggplant. Cook mixture, stirring well until sauce thick- ens. Add scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.)

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