Shredded Pork with Eggplant & Beans
Eggplant known as the large egg-shaped fruit of a tropical Old World plant, eaten as a vegetable and the dark purple color like the typical skin of this fruit.
Eggplant is delicious treat served hot or cold and can be enjoyed marinated, stuffed, roasted, grilled, fried, in a casserole, in stews, or on brochettes. There are many ways of cooking eggplant and one of those is my way.
- 2 pieces long eggplant
- 2 gloves garlic, minced
- 2 tbsp green peas
- 2 tbsp cooking oil
- 200 g lean pork, shredded
- 1 tbsp light soy sauce
- 1 tsp. chicken powder
- salt and pepper
- 1 tsp light soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1 tsp vegetable oil
- Marinate pork for at least 15 minutes.
- Wash and cut eggplant in to halve and slice diagonally.
- Heat a wok with cooking oil. Sautee minced garlic and pork.
- Add eggplant, light soy sauce, and chicken powder. And adjust heat to a lower one and simmer it until eggplant is cook. Maybe around 5-6 minutes depends on how thick the eggplant you cut. Ad water if it is necessary.
- Follow green peas and keep stirring. Season salt and pepper to taste. Make the fire to high and continue stirring until small sauce remain.
- Serve white it hot with rice.
- Sliced eggplant absorbs oil like a sponge, but a good bread crumb or batter coating will help, and make sure the oil is preheated.
- When choosing eggplant, look for heavy, firm fruit with unblemished skin. Male eggplants have fewer seeds (which are often bitter) than the female; they have a rounder, smoother blossom end or base. The blossom end of a female eggplant is generally indented. Store an eggplant in a perforated plastic bag in the refrigerator where it should keep for several days. It may be blanched or steamed then frozen for up to six months.