Chinese recipes |
Eggplant In Spicy Sauce |
4 medium eggplants (aubergines) 3 tablespoons groundnut/peanut oil 8 ounces ground (minced) pork 2 tablespoons minced fresh ginger 6 large garlic cloves -- minced 2 scallions (spring onions) -- chopped 1 teaspoon hot chili bean paste (available at Chinese stores) Seasonning: 1/2 cup Family Chicken Broth -- (see recipe) 3 tablespoons light soy sauce Good pinch of freshly-ground white pepper 1 teaspoon sugar 1 tablespoon cornstarch -- mixed with a little cold water |
Slice the eggplants in half crosswise and then into thick finger-length pieces. |