Prep 10 mins
Cook 10 mins
Thick, nice and great for a rainy winter's day (e.g today)
- 3 tablespoons oil
- 1 medium eggplant, cut into 2 cm cubes (200g)
- 500 g pork mince
- 2 tablespoons chili-garlic sauce
- 1 teaspoon ginger, finely grated
- 4 spring onions, finely chopped
- 2 cups chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons cornflour
- 1 teaspoon caster sugar
- 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.
I love eggplant hotpot and the ingredients in this recipe seem right, but the quantities and cooking instructions made no sense at all. I ended up using two large eggplants and half as much cornstarch (which I assumed was intended by "corn flour"). 4 minutes is not near enough time to cook eggplants, and anyone who has ever cooked eggplant knows that there is no oil "left over" in the pan to drain when you are done -- it all gets sucked up into the eggplant. I ended up putting 1 cup of the water, plus the soy sauce, in with the eggplant and onion/ginger mixture (I left out the pork because I don't eat it), and simmering for 10 minutes before adding a slurry of the remaining 1 cup of water and cornstarch. With these modifications -- very yummy!