Hi friends– I’d love to tell you that I unearthed this authentic recipe from a small Chinese restaurant with a age old wok and a little granny cooking amid clouds of fragrant rising steam. But it wouldn’t be true. It’s just an old tried and true stir fry favorite. But I’m sure though, if a Chinese granny happened this way, she’d say it was tasty! I think you’d like it too…
CHINESE EGGPLANT WITH PORK AND RICE
1 cup rice
1/2 tsp. salt
1/2 pound ground pork
1/2 cup chicken broth
2 tab. lime juice
2 tab. soy sauce
1-2 tsp. Thai sweet chili sauce
1 tab. brown sugar
2 large-ish Chinese eggplants, cut into nice chunks
4 tab. olive oil
1/2 cup red onion, chopped to bits
1/2 tsp. cornstarch
1/4 cup cilantro, chopped
Cook the rice with 2 cups of water and the salt in a pan with the lid closed. Simmer 10 minutes on low from the time it starts to bubble. Turn off the heat and let it sit with the lid on.
Put the pork on to cook in a large nonstick skillet. Chop it to small bits as it heats up. While that’s cooking up, mix the chicken broth, lime juice, soy sauce, chili sauce and brown sugar together in a container with a lid. When the meat is browned, spoon in 3 tab. of the broth mixture over the meat the keep heating a couple minutes until it coats the meat and evaporates.
Take the pork out of the skillet and reserve it. Stir fry the eggplant in the skillet coated with olive oil for about 3 minutes. Then add in the onion and continue cooking until the eggplant is browned around the edges and the onion is caramelized.
Add the cornstarch to the chicken broth mixture. Put on the lid and shake it together until the cornstarch dissolves into the liquid. Then pour this over the eggplant. Add the pork back into the pan and stir a minute on high until the sauce thickens. Mix in the chopped cilantro and serve it up over rice on a platter.
Makes 3 to 4 yummy servings. Enjoy!