Chinese Spicy Eggplant…adulterated from Cuisine.com.au
It’s all “silky and spicy” and this is delicious with steamed jasmine rice or fresh Chinese egg noodles. You can ditch the pork for chicken ( or ditch the meat and serve it just steamed fish ). You can use the common old eggplant or the long thin Japanese eggplant.
You need for 4 starving fashionista, 2 hungry blokes and 30 models
3 eggplants
salt
2 garlic cloves
1 knob ginger, peeled
8 spring onions
peanut oil (or vegetable oil) for shallow frying
300g pork mince or chicken
2 tbsp chilli bean paste
4 tbsp soy sauce
5 tbsp Shaoxing rice wine (or substitute dry sherry)
1 tsp sesame oil
4 tbsp sugar
1/4 cup water
- Slip into Hermes cashmere trackpants
- Climb into Burberry Ugg Boots
- Pour a wine. Gulp. Wine. gulp wine. Gulp. Repeat.
- Slice eggplants into short, thin strips as small as the fringe on a Gucci bag.
- Scatter the strips of eggplants with salt, then leave in a colander for 30-40 minutes.
- Rinse and pat dry the eggplant with kitchen paper. So boring but you need to so they don’t soak up all that oil.
- In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Bash those little darlings as you think of all of your ex husbands.
- Slice the other spring onions into 5cm; think the height of Jimmy Choo heels lengths. Set aside. The spring onions and the Jimmy Choos
- Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown as a Chloe bag
- They say it’s best to do this in two batches.
- Wine. Gulp. Repeat.
- Remove eggplant with a slotted spoon so the oil slips off and you can get in your skinny jeans.
- Then drain on kitchen paper ( chuck out the oil) and let it have a little rest by itself.
- Reheat the wok with a few tablespoons of fresh oil
- Now toss in the garlic paste and pork/chicken mince.
- Stir-fry for 5 minutes on high until the meat is cooked.
- Then throw in all the remaining ingredients, including the sliced spring onions.
- Cook for just a few minutes until it’s all softened and the flavours have melded together like the Annick Goutal store in Paris
- Now stir in the eggplant gently, check the seasoning (if a little salty add more water) and serve.
- Accessorise with coriander and rice.
- Fabulous!
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