Monday, 20 April 2009

Mince Pork with Ang Mor Eggplant

Eggplant also got Ang mor Version ah?... Well... its only ang mor because I bought it in Glasgow but the truth is there are so many different varieties of egg plants of different size, shape and color, especially purple, green, or white. The eggplant that I used in this dish is probably one these Harris Special Hibush, Burpee Hybrid, Black Magic, Classic, Dusky, and Black Beauty. To be honest, I am only interested in 2 groups, the Chinese long slender versions versus the Non slender versions.
Interestingly, when i cooked the angmor version it turned green. Anyhow, I made this dish to complement a fish curry that din really turn out the way i expect although Aa said it tasted alright haha.
Here's a dish that is relatively cheap to make and pretty simple as well. Not only that, you can use the left overs for something else.

750g mince pork (again buy from Chinese butcher, taste better with the extra fat)
1 Eggplant
2 Tbsp mince garlic
3 Tbsp Oyster Sauce
2 Drizzles of Sesame Seed oil
1 Tbsp dark soy sauce
1 Tbsp Black bean sauce LKK

Stir fry garlic in oil, throw in the mince pork and stir fry till its cook. Throw in the eggplant (you can cube or slice them up to your own preference). MIx in the sauces. Garnish with spring onion and serve hot with rice.

*Read more about eggplants at --------------->

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