Tuesday, 4 November 2014

Eggplant & Minced Meat With Oyster Sauce 茄子蛇豆炒蚝油

Eggplant & Minced Meat With Oyster Sauce 茄子蛇豆炒蚝油


Recipe source :  Maggi's advertising from Pearl Magazine

I was a bit surprised when my on-line search for autumn produce indicated eggplant as one of the vegetables harvested in autumn. For me, living in the tropics, we get eggplant throughout the year and hence take it for granted and do not give it another thought! 

This knowledge is indeed educational for me and is food for my thoughts!

With this in mind, I really must cook an eggplant dish to "commemorate" this learning curve of my educational journey.



Ingredients


250g eggplant, quartered and cut into 4 cm length
180g minced pork, marinated with 1/2 tsp tapioca flour and 1 tsp oyster sauce
400g snakebeans, cut into 4 cm length
4 red chilli padi, chopped
1 tbsp minced garlic
11/2 cup cooking oil for deep-frying eggplant and snakebeans


 Eggplants

 Snakebeans

 Chilli padi

 Minced pork

Seasonings


2 tbsp oyster sauce
1 tbsp light soya sauce
2 tbsp tomato ketchup
11/2 tsp sugar
1/2 cup water

Mix everything together.

 

Method


1.  Heat oil until hot. Deep-fry eggplant until brown. Drain and set aside.
2.  Deep-fry the snakebeans. Drain and set aside.
3.  Remove all cooking oil from wok, leaving only 2 tbsp oil. Saute minced garlic and chopped chilli till fragrant. Add minced pork and fry until aromatic and minced meat has broken into small pieces.
4.  Add in snakebeans and eggplant and cook for 3 minutes. Add in seasonings and mix well.
5.  Dish up and serve.





Hosted by Miss B of Everybody Eats Well In Flanders and 
co-hosted by Charmaine of Mimi Bakery House


2 comments:

  1. Doris,
    Thanks for sharing this autumn dish. Over here, we can fruits and veggies shipped from Southern Europe (Spain, Italy), so I can't really figure out which veggies are in season and which are not, because they all come from greenhouses :)

    ReplyDelete
  2. Well, looks like nowadays even in temperate countries you can get vegetables from the four seasons all year round. Thanks to greenhouses.

    ReplyDelete

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