Best 7 Pork And Eggplant In Hot Garlic Sauce Recipes

EGGPLANT WITH GARLIC SAUCE

Steps:

• Place the eggplant in a large bowl. Sprinkle all over with salt and toss. Set aside.
• In a small bowl, whisk together the soy sauce, sugar and cornstarch until the cornstarch dissolves. Stir in 3/4 cup water, the garlic and the soybean and chili pastes.
• In a large wok or sauté pan, heat 1 tablespoon of the oil over high heat. When the oil just starts to smoke, add the pork, season with salt and cook, stirring, until no longer pink, about 2 minutes. Using a slotted spoon, transfer the pork to a plate.
• Dab eggplant dry with paper towels. In the wok, heat the remaining 1 tablespoon oil over medium high until it just starts to smoke. Add the eggplant, and sauté until lightly browned and tender, about 5 minutes. Add the soy-sauce mixture. Cook, stirring, for about 1 minute. Once the sauce thickens, add the pork and 3/4 cup water. Bring to a boil, and then reduce to a lively simmer until the sauce thickens and the eggplant is tender, about 10 to 12 minutes, stirring occasionally. Season to taste with salt. If you choose, serve with rice.

PORK AND EGGPLANT IN HOT GARLIC SAUCE

Steps:

• Peel eggplant and slice into pieces approximately 1x2 inches and 1/4 inch thick. If using Asian eggplants, peel and slice into 1/4 slices.
• Heat the vegetable oil in a non-stick wok or large skillet. Stir-fry eggplant strips until soft, drain, leaving oil in pan. Set eggplant aside.
• Toss garlic and ginger in the hot oil. As soon as it turns fragrant add the pork and toss until just cooked through.
• Add eggplant back to pan, stir to combine pork and eggplant.
• Add remaining ingredients (except garnishes) and stir. Turn off heat and let mixture sit for a couple of minutes to blend flavors.
• Plate the eggplant and sprinkle with garnishes.

EGGPLANT (AUBERGINE) WITH HOT GARLIC SAUCE

Steps:

• Cut eggplant 1/2-inch wide by 2-inch long strips.
• Saute 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until soft.
• When browned and soft, remove from pan about 5 minutes.
• Then repeat with rest of eggplant or sautee in 2 pans.
• On low heat, cook garlic, ginger, and hot bean paste for a minute, then add sugar, soy sauce and stock/water.
• Add water chestnuts.
• Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms.
• If sauce is too thin, thicken with 1t corn starch mixed with 2t water.
• Fold sesame oil.
• Top with green onions and sesame seeds.
• Serve hot or cold with white rice.

SICHUAN EGGPLANT IN GARLIC SAUCE

Steps:

• Gather the ingredients.
• Bring a large pot of well salted water to a boil.
• Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.
• Add the eggplant to the boiling water for 2 to 3 minutes.
• Remove with a slotted spoon and drain on paper towels.
• Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside.
• In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
• Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion.
• Stir-fry to combine, about 10 seconds, then add the ground pork.
• Stir in the chili garlic sauce.
• Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.
• Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.
• In a small cup, mix the remaining 1 tablespoon cornstarch and water.
• Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.

EGGPLANT WITH GARLIC SAUCE

Steps:

• Heat the canola oil in a skillet over high heat. Cook and stir the eggplant until soft, about 4 minutes. Stir in the water, red pepper flakes, and garlic powder. Cover and simmer until all the water is absorbed. Meanwhile, mix sugar, cornstarch, soy sauce, and oyster sauce in a bowl until sugar and cornstarch have dissolved. Stir sauce into the eggplant, making sure to evenly coat the eggplant. Cook until the sauce has thickened.

BRAISED EGGPLANT, PORK AND MUSHROOMS

Steps:

• Trim off the stem ends from the eggplant. If using Asian eggplant, slice into 2-inch lengths, and then cut lengthwise into 1/2-inch-thick wedges. If using globe eggplant, cut into 1/2-inch cubes. In a small bowl, mix the wine, soy sauce, sugar, vinegar, pepper and 2/3 cup of water.
• Place a wok or a large frying pan over high heat. When the pan is hot, after about 1 minute, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork, and stir-fry until it has broken into small chunks and is lightly browned, 3 to 5 minutes. Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic, chilies and eggplant; stir-fry until the eggplant begins to brown, 2 to 3 minutes. 3. Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed, 7 to 9 minutes. Stir in the mushrooms, and remove from the heat. Transfer to a serving bowl and sprinkle with cilantro. Note: Slender Chinese or Japanese eggplants hold their shape better and are less seedy than larger, more common globe eggplants.

EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE

Steps:

• Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
• In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
• Add sauce mixture and cook until sauce thickens.
• Serve with rice.