Wednesday, November 16, 2011

Eggplants with golden garlic

 

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[Prep Time: 15 minutes | Cook Time: 20 minutes | Make:  4 people |
Calories: 1450 (Estimated) ]

Ingredients                                                                      
1- 400g minced pork
2- 300g eggplants, cut into pieces
3- 1/2 onion, peeled, cut into pieces
4- 6 cloves of garlic, peeled, thinly sliced
5- 1 green pepper, cored, cut into pieces
6-
2 green onion, stemmed off, diced
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Seasoning                                                                        
[just for reference only]
Group A:
1- 1 tbsp of dark soy sauce
2- 1 tbsp of Chinese cooking wine
3-
2 tbsp of hot water
4- 1 tbsp of light soy sauce

5- 1/2 tsp of sesame oil
Group B:
1-
2 tbsp of corn starch
2- 3 tbsp of cold water

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做法 Steps                                                                        

1-  Marinade the pork with "Tony marinade method" for 15 minutes.  Meanwhile, heat the non-stick pan with 2 tbsp of oil low high heat.  Add in the garlic slices.  Pan-fry the garlic until both side turns light brown.  Dish up the garlic and oil.  Put it aside.


2-  With the same pan, heat it again over high heat.  Add in the pork.  Stir-fry until the pork is fully cooked.  Drain it in a sieve over a bowl and put it aside.

3-  With the same pan, heat it over high heat.  Add in the garlic oil from step 1.  Add in the eggplants, onion, green onion.  Stir-fry the ingredients for 2 minutes.  Add in 60-100 ml of hot water.  Cover and simmer for 3 minutes.  Open the lid and stir-fry the ingredient until all the water evaporated.  Add in the pork and green pepper.  Stir-fry all the ingredient for 2 minutes. 


4-  Add in Group A sauce mixture.  Mix it well and bring the sauce to boil.  Mix the Group B sauce mixture together.  Add in the group B sauce mixture and stir-fry the ingredient until the sauce is thickened.  Dish it up.  Top with cooked garlic slices.  Serve it in hot.




貼士 Tips                                                                            
1- Garlic slices is easy to overcook.  Pan fry it in low heat with patience.  Dish it up when it is light brown.

2- It is not necessary to add all corn starch mixture (Group B Sauce mixture).  Add small portion and check the sauce to see if it is thicken enough.  Add more only if it is necessary.
3- Eggplants will absorb a lot of oil.  It is better to simmer it with hot water as it is healthier.



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