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.

I am also linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)

Hosted by Miss B of Everybody Eats Well In Flanders and 

co-hosted by Charmaine of Mimi Bakery House

Eggplant Side Dish (Gaji Namul) 가지나물

Eggplant Side Dish (Gaji Namul) 가지나물

Recipe source :  Maangchi

This steamed Korean eggplant dish is simple to prepare and very healthy. One just need to steam the eggplant, tear them into strips by hand,  then add in the seasonings and it's ready for serving.

How I wish the preparation and cooking of other tasty dishes be so effortless. Then life can truly be simple!

Ingredients

3 medium-sized eggplants
2 1/2 tsp soy sauce
1 stalk spring onion, chopped
2 cloves garlic, chopped
1/2 tsp roasted sesame seeds
1 tsp sesame oil
1 tsp hot pepper flakes

Spring onion and eggplants

Instructions

1.  Cut the eggplants into two or three sections. Then cut each piece into half lengthwise.

2.  Steam the eggplants for 15 minutes.
3.  Turn the heat off and move the steamed eggplant to a bowl. Set it aside and allow to cool.
4.  After the eggplants have cooled, drain the liquid from the bottom of the bowl.
5.  Tear each piece of eggplant lengthwise with your fingers, and put the strips into a large bowl.
6.  Add all the seasonings and the chopped spring onion to the bowl.
7.  Mix all the ingredients together and transfer the mixed eggplant dish onto a serving plate.

I am submitting this post to Aspiring Bakers #37 - Korean : The Feast of Hansik (November 2013)

hosted by Grace of Life Can Be Simple