Spicy Eggplant and Pork--Chinese Style
 
Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber
|
115kcal
3g
10g
20mg
1.4g
0.8
3.2g
|
|
*A ratio between saturated fatty acid(S) and polyhydric
unsaturated fatty acid(P). The ratio is shown for each dish. The
preferable ratio is 1 to 1.5.
|
| Ingredients |
Serve 1 |
Serves 4 |
eggplants
pork round
(lean, thinly sliced)
red bell peppers
(or medium green bell peppers)
green soy beans (with pods)
Welsh onion
ginger
garlic
|
1
30g
1/2
15g
1/8
3g
1/4clove
|
4
120g
2
90g
1/2
13g
1 clove
|
Water and potato starch mixture
water
potato starch
|
3/8 tablespoon
3/8 tablespoon
|
1 1/2 tablespoons
1 1/2 tablespoons
|
| Seasoning |
Serve 1 |
Serves 4 |
Seasoning mix
stock
soy sauce
sake
sugar
dou ban jiang (spicy bean paste)
|
1/6 cup
3/4 tablespoon
1/4 tablespoon
1/4 tablespoon
1/4 teaspoon
|
2/3 cup
3 tablespoons
1 tablespoon
1 tablespoon
1 teaspoon
|
vinegar
vegetable oil
|
1/8 teaspoon
1/8 teaspoon
|
1/2 teaspoon
1/2 teaspoon
|
| 1 |
Cut the caps off the eggplants, chop randomly and soak in
water. Remove calyxes and seeds from the bell peppers, and cut
into bite-size pieces. Cook the green soy beans in boiling water,
and shell the beans. |
| 2 |
Cut the sliced pork into 2 to 3cm-wide pieces. |
| 3 |
Cut the Welsh onion into bite-size lengths. Make a shallow
vertical cut in each piece, spread the pieces flat, and cut into fine
strips. Mince the ginger and garlic. |
| 4 |
Combine the ingredients for the seasoning mix and stir well. |
| 5 |
Heat a wok and add the vegetable oil, then fry the ginger and
garlic. When you smell the aroma, add the pork. When the color
of the pork changes, add the drained and dried eggplant, and
continue cooking. Stir in the seasoning mix and bring to a boil
over high heat. |
| 6 |
Skim off the surface grease, and add the bell peppers and
beans. Stir in the water and potato starch mixture. When the
sauce thickens, add the vinegar and mix with the dish. |
| 7 |
Serve on a dish, and top with the Welsh onion prepared in 3. |
Eggplant absorbs a lot of oil as well as seasonings. Try not to
use too much oil during frying. If it scorches and sticks to the
bottom of the pan, add a small amount of water or sake and
steam the ingredients.
[Technique for using a minimum amount of oil for frying]
Heat the empty wok well over low heat before use. If the wok is
hot enough, the oil will spread well and it will be easier to fry
using a small amount of oil.
|
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