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1
Peel egg plant and cut it into 1/2-inch cubes.
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2
Place it in a medium bowl, sprinkle with salt, and toss gently to mix.
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3
Set aside for 30 min.
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4
Combine the sauce ingredients in a medium bowl.
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5
Drain and rinse the eggplant and squeeze it dry.
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6
Place a wok or possibly wide frying pan over high heat till warm.
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7
Add in the vegetable oil, swirling to coat the sides.
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8
Add in the pork and cook till browned and crumbly, about 1 1/2 min.
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9
Add in the garlic and ginger and cook, stirring, till fragrant, about 10 seconds.
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10
Add in the eggplant, green onions, and water chestnuts; mix well.
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11
Add in the sauce.
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12
Reduce the heat to medium, cover the pan and braise till the eggplant is tender and the liquid is slightly reduced, about 10 min.
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13
Add in the cornstarch solution and cook, stirring, till the sauce boils and thickens.
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14
Garnish with slivered green onions.
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15
This recipe yields 4 servings.
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16
Tip: Asian eggplant has a tender skin that does not require peeling.
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17
Do so only if you want the color of the dish to be light rather than tinged with purple.
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18
Comments: Here's a chance to practice your skill with a cleaver.
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19
Although you can make this garlicky dish from Sichuan with grnd pork, I prefer minced pork for its more pleasing texture contrast to the creamy eggplant.
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20
Still, if you want to use your food processor, by all means do so.
