豆板醬炒茄子 Stir-fried Eggplant in Toban Sauce

材料:

茄子(細) 2條
免治豬肉150克
韮菜100克
紅辣椒絲2隻
蒜茸1湯匙
麻油

醬汁:

豆板醬 1 1/2湯匙
蠔油 1湯匙
醬油 1湯匙
黃糖 1湯匙
清酒 2湯匙

做法:

1. 茄子切開4段, 每段對開切半, 再切成粗條
2. 開大火, 水滾後隔水蒸茄子5分鐘, 待用
3. 韮菜切段, 待用
4. 紅辣椒切幼片, 待用
5. 燒熱1湯匙麻油, 爆香豬肉至全熟
6. 加入蒜茸、茄子、韮菜、紅辣椒及醬汁炒匀約2分鐘, 即成

Ingredients:

2 pcs Eggplant (small)
150 gram Minced pork
100 gram Leek
2 pcs Red chilli pepper slices
1 tablespoon Minced garlic
Sesame oil

Sauce:

1 1/2 tablespoon Toban sauce
1 tablespoon Oyster sauce
1 tablespoon Soy sauce
1 tablespoon Brown sugar
2 tablespoon Sake

Method:

1. Cut the eggplant into 4 parts, then cut each part into half, then cut it into thick strips.
2. Steam the eggplant over high heat for 5 minutes. Set aside.
3. Cut the leek into bite sized pieces. Set aside.
4. Cut the red chilli pepper into thin pieces. Set aside.
5. Heat 1 tablespoon of sesame oil, stir fry the pork until done.
6. Add garlic, eggplant, leek, red chilli pepper and sauce into the wok. Stir fry evenly and cook for 2 more minutes. Serve.