Ground Meat In Eggplant With Spicy Hunan Sauce
chinese, groundmeat, pork
7 oz long eggplant --
1 s t u f f i n g --
4 oz ground pork -- optional
1 tablespoon soy sauce
1 tablespoon cold water
1 teaspoon sugar -- or less
1/2 teaspoon sesame oil -- or to taste
1 pepper -- freshly ground
1 teaspoon cornstarch -- (1 to 1-1/2)
1 b a t t e r --
1/2 cup cold water
1 egg -- or equivalent
3/4 can flour -- sifted
1 oil -- for frying
4 tablespoon spicy hunan sauce -- or
1 spicy ketchup -- see recipe
[INTRO -- Ground beef, chicken, or pork may be used in this recipe. We like to use assorted mushrooms, minced with a little cilantro.]
Make diagonal cut on eggplant; do not cut through. Make a second diagonal cut through eggplant to make a pocket. Make 16 pocketed pieces.
Mix the meat with the stuffing ingredients (soy thru cornstarch). Divide this into 16 portions. Open and fill each eggplant pocket.
Mix 1/2 cup of cold water with the egg (or egg substitute). Add 3/4 cup sifted flour (more or less) to make a batter. Heat oil for deep frying. Coat the eggplant pieces with batter; fry over medium heat until golden brown and meat is cooked (about 4 minutes.) Remove to drain on toweling. Serve with sauce as appetizer or side dish.
Wei-Chuan's Cooking School Cookbook: ISBN 0941676269 (1994 Taiwan). McRecipe on 9/22/97; taste-tested by patH (phannema@wizard.ucr.edu)
Cook's TIP: Cut the long eggplant on the bias into 16 even pieces. Then cut each piece so that there is a slit; when pinched can be opened into a pocket. That's where you place stuffing.
Recipe By : Chinese Cooking Made Easy by Wei-Chuan (1994)
From: Kitpath Date: 22 Sep 97 Mastercook Recipes (Mailing List) Ä
Yield: 2 servings