|Eggplant Stir-Fry Ground Meat|
2 large eggplant, cut
100 g ground meat, marinate with 1/4 teaspoon salt, 1/4 corn starch and pinch of sugar
2 cloves garlic, mince
3 ginger slice
1/2 teaspoon bean sauce
1 stalk green onion, trim and chop
1 teaspoon oyster sauce
1/2 teaspoon sugar
1/4 teaspoon corn starch, mix with 2 teaspoon water
1/4 teaspoon preserved black bean ( tau see)
enough oil to deep fry the eggplant
salt to taste
In a large wok, prepare oil to fry eggplant. Deep fry the eggplant until golden brown about 20 seconds
Dived to two or three batches to deep fry. Removed from wok and place it in a strainer to drain out oil
Remove oil from wok and remain 1/2 teaspoon oil in the wok. Adjust heat to medium, add in the
marinated ground pork, bean sauce and cook until fragrant or about 1- 2 minutes.
Add in pre-fried eggplant, oyster sauce, sugar, preserved black bean( tau see), salt to taste. Adjust taste
Stir in the corn starch mixture and continue to mix well until everything in the wok coated with gravy.
Dump in the green onion, mix well and dish up.