Thursday, July 19, 2012

[Tony's Creation]Minced pork with eggplants in abalone sauce

[Prep: 15 minutes | Cook: 20 minutes | Serve: 4 people | Calories: 345 per serving (Estimated) ]

.: Ingredients :.

1- 400g of lean ground pork
2- 1/2 onion, peeled, cut into pieces)
3- 1 bell pepper, core removed, cut into pieces
4- 1 tbsp of minced garlic
5- 2 medium eggplants, cut into large pieces
6- 1 tbsp of diced green onion
7- 4 dried scallop, soaked, shredded
8- 1/4 cup of hot water
9- Fried red onion slices, 1 tbsp, optional

.: Sauce mixture :.

1- Abalone sauce, 1/2 cup
2- Sugar, 1/2 tsp
3- Oyster sauce, 1 tbsp
4- Sesame oil, 1/2 tsp

.: Steps :.

Marinade the pork with "Tony marinade method" (but do not add dark soy sauce) for 15 minutes. Then heat the pan with 1/2 tbsp of oil over high heat.  Stir-fry the pork until fully cooked.  Drain it in a sieve over a bowl and set it aside.

2- Clean and dry the pan.  Heat the pan with 1/2 tbsp of oil over high heat.  Add in the onion, green onion, and garlic with 1/3 tsp of salt.  Stir-fry the ingredients until the onion is soft (about 2 minutes)
. Add in the shredded scallop.  Pan fry it until it is light brown.

Add in the eggplants and mix it well.  Stir-fry the ingredients until it is fragrant (about 2 minutes)  Turn the heat to medium.  Cover and simmer for 5 minutes.


Add in the sauce mixture and the cooked pork.  Turn the heat off once the sauce is boiled.  Cover and simmer for 2 minutes.  Dish it up.  Top it with fried onion.  Serve it in hot.
.: Tips :.
1- To remove the smell from the pork, stir-fry the pork until it is completely dried.
2- Simmer the eggplants with hot water so that it can absorb the flavor from dried scallop .
3- It tastes better if the dried scallop has been pan-fried.
4- Add some corn starch mixture to thicken the sauce if necessary. 
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