Eggplant Pork Hash Spicy Saute
1/2 lb. ground pork
8-10 medium long eggplant, Cut into 1 inch diagonal pieces.
3-4 Tbsp. cooking oil
1/8 cup dried shrimp, that's about 10 , soak in 1 cup water, until soft. Drain shrimp from water (Saving the shrimp liquid) Mince shrimp.
1/4 cup green onions, finely cut for garnish
Chinese parsley for garnish
Sauce:
1/2 cup chicken broth
4 Tbsp. cornstarch
1/4 cup water
1/4 cup shoyu
2 Tbsp. oyster sauce
2 tsp. Chili sauce
1. Combine sauce ingredients and set aside.
2. In a wok, heat oil and saute' ground pork. Drain excess fat. Transfer to a bowl.
3. Using the same wok. Add cooking oil and heat till slightly smoking. Add cut up eggplant and saute till cooked through.
4. Add cooked ground pork and minced shrimp, back into eggplant. Continue to saute and mix.
5. Pour Sauce mixture in with eggplant/pork, continue to heat until sauce thickens. If sauce is too thick add more shrimp water.
6. Add green onions and mix in.
4. Transfer to serving platter, garnish with Chinese parsley if desired and serve.