Eggplant With Garlic Sauce

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place pork in mixing bowl.
  • Add sherry, egg white and salt and mix with hands until egg white is foamy.
  • Add cornstarch and mix again until smooth.
  • Cover and refrigerate at least 1 hour.
  • For Sauce: Combine broth,soy sauce.vinegar,sugar,dissolved cornstarch, chili paste and wine or sherry in small bowl and mix well; set aside.
  • Heat 4 cups oil in wok or deep fryer to 350 degrees.
  • Add eggplant in small batches and fry until lightly colored.
  • Drain on paper towels,pressing to remove as much oil as possible.
  • Let same oil cool down to 280 degrees.
  • Add pork and stir constantly until pieces separate.
  • Cook 1 minute longer; drain in sieve.
  • Can be done 6 to 8 hours ahead to this point and refrigerated.
  • Heat 1 tablespoon oil in wok or large skillet over high heat.
  • Add peppers, ginger and garlic and stir-fry 10 to 15 seconds.
  • Add eggplant, pork and sauce (stir before adding) and stir-fry gently until heated through and sauce is bubbling and thickened.
  • Stir in green onion.
  • Remove from heat and stir in sesame oil; serve immediately.
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