Ingredients
Scale
- 1 pound ground pork
- 1 large eggplant, about 1 pound
- 1 Tablespoon neutral oil
- 1 large onion, chopped
- 4 cloves garlic minced
- 1 Tablespoon peeled and minced ginger
- 1 Tablespoon curry powder
- 2 Tablespoon oyster sauce
- 1 Tablespoon soy sauce
- 2 teaspoons sugar
- 1 cup chicken stock
- 1 Tablespoon cornstarch
- 2 Tablespoons water
- 3 Tablespoons chopped cilantro
- 1 scallion minced
- 1 Tablespoon sesame oil
- ⅛ teaspoon fresh ground pepper and salt to taste
Instructions
- Mix the cornstarch and water and set aside.
- Peel the eggplant and slice it into thick pieces. Stack the eggplant and then cut it into ½ inch sticks and then cut the sticks into ½ inch cubes. Set aside.
- Heat a large deep skillet (dutch oven works great) over medium high heat and add the oil and onion. Saute the onion for 5 minutes until translucent and very soft. Add the pork and break it up into small pieces. Cook it for 2-3 minutes until almost cooked.
- Add the ginger, garlic, and curry powder and stir to mix. Next add the eggplant and stir to combine. Add the oyster sauce, soy sauce, sugar, fresh ground pepper, and chicken stock. Bring the mixture to a simmer, partially cover, and lower the heat to medium.
- Cook for 15-20 minutes, stirring occasionally to keep the bottom from sticking, until the eggplant is soft and creamy. If there is still a white core, continue cooking for several more minutes. You want the eggplant completely cooked through.
- Take a small taste and add a little salt if needed. Add the cornstarch slurry, making sure to give it a quick stir first. Stir it in and let it thicken for a minute.
- Add the sesame oil, scallion, and cilantro and stir to combine. Serve immediately with some steamed rice.
Keywords: curry, eggplant, pork, chinese food