Spicy Eggplant And Pork Recipes

Steps:

• Bring a large pot of water to a boil. Toss the pork, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk 3/4 cup water, the soy sauce, hoisin sauce, brown sugar, vinegar, 1/4 teaspoon salt and the remaining 2 teaspoons cornstarch in a measuring cup; set aside.
• Add the noodles to the boiling water and cook as the label directs. Drain; keep the noodles in the colander. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggplant in a single layer and season with salt. Cook until browned and starting to soften, about 3 minutes per side. Remove to a bowl.
• Increase the heat to high and add 1 tablespoon vegetable oil to the skillet. Add the pork in a single layer; cook, undisturbed, until browned on the bottom and only a little pink remains, 2 to 3 minutes (the pork will not be cooked through). Remove to a plate.
• Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper, ginger, eggplant and a pinch of salt. Cook, stirring, until the bell pepper starts softening, about 2 minutes. Add the soy-hoisin mixture and bring to a simmer. Return the pork to the skillet and cook through, about 30 seconds.
• Run the noodles under warm water to loosen and shake well to drain. Divide among bowls and top with the stir-fry.

Steps:

• Mix broth, lime juice, soy sauce, and Sricacha sauce in a measuring cup.
• Cut eggplant in half lengthwise batons(long thin rectangular pieces)about 1/2 inch thick and 3 inches long.
• Cook pork in a 12 inch frying pan over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
• Add about 2 tablespoons of broth mixture nd stir until liquid evaporates, about 1 minute.
• Transfer mixture to a bowl and wipe out pan.
• Return pan to high heat and add 2 tablespoons oil.
• When hot add eggplant and cook, stirring occassionally until it starts to brown, 3 minutes.
• Add shallots, remaining 1 tablespoon oil and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots carmelized, about 7-9 minutes, add a little more water if pan juices darken too much.
• Pour in remaining broth mixture and pork and stir until most of liquid is absorbed 1-2 minutes.

Steps:

• Mix broth, lime juice, soy sauce and Sriracha in a measuring cup.
• Cut eggplant into lengthwise batons a 1/2 inch thick and 3 inches long.
• Cook pork in 12 inch frying or wok over high heat, stirring to break up clumps until lightly browned, about 4-6 minutes.
• Add 2 tablespoon broth mixture and stir until liquid evaporates, about 1 minute.
• Transfer to a bowl and wipe about pan.
• Return pan to high heat and add 2 tablespoons oil.
• When pan is hot, add eggplant and cook, stirring occasionally, until beginning to brown, 3 minutes.
• Add shallots, remaining tablespoon oil, and 1/4 cup water and continue to stir fry until eggplant is browned and tender and shallots are carmelized, about 7-9 minutes, add a little more water if pan juices start to darken too much.
• Pour in remaining broth mixture and pork and stir until most of the liquid is absorbed, 1-2 minutes.
• Transfer to a serving dish and toss with cilantro.

Steps:

• Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and eggplant and fry for 8 minutes, stirring frequently, until soft and golden brown.
• Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown.
• Mix in the pepper strips and stir fry for about 3 minutes until soft.
• Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water.
• Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick).
• Season with salt and pepper and serve with basmati rice.

Steps:

• Heat oil in a heavy based casserole dish or saucepan over high heat.
• Cook eggplant for 4 min, stirring often.
• Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
• Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
• Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
• Serve with steamed white rice.