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Entree
4 servings
20 minutes
20 minutes
Melissa's Corporate Chefs
1 1/2 pounds Thai Eggplant
1 tablespoon garlic - finely chopped
2 ounces pork, chopped, boneless
1/2 tablespoon cornstarch - dissolved in 1 teaspoon water
1/4 cup basil leaves
1/2 cup chicken stock
2 tablespoons soy sauce
2 tablespoons Chinese Black Vinegar or balsamic vinegar
1 tablespoon Hoisin sauce
2 tablespoons chile paste
Combine the sauce ingredients in a bowl.
Roll cut the eggplants.
In a wok, heat the oil for deep frying to 375 degree. Deep fry the eggplant until golden brown, about 2 minutes.
Remove and drain on paper towels. Remove all but 2 tablespoons of oil from the wok.
Place over high heat until hot. Add the garlic and cook, stirring, until fragrant, about 10 seconds.
Add the pork, cook stirring until the pork is browned and crumbly, about 1.5 minutes.
Add the eggplant and sauce, bring to a boil.
Reduce the heat to medium, cover and cook until the eggplant is tender, 5 to 6 minutes.
Add the cornstarch mixture and cook, stirring, until the sauce boils and thickens. Stir in the basil.
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