Eggplant and Asparagus in Spicy Garlic Sauce
Photo and recipe adapted from www.foodtv.com
- 8 - 10 ounces ground pork (You could easily use ground beef or turkey instead or leave the meat out completely.)
- 2 tablespoons soy sauce
- 6 tablespoons cooking oil
- 1/2 pound asparagus, cut into 1 inch pieces
- 1 pound Asian eggplants, ends trimmed, cut on the diagonal into 3/4-inch slices or roll cut
- 8 garlic cloves, thinly sliced
- 2/3 cup chicken stock
- 4 1/2 tablespoons hoisin sauce
- 1/4 cup dark soy
- 2 tablespoons black vinegar (I used balsamic.)
- 2 tablespoons chili garlic sauce
- 1 teaspoon sesame oil
- 3/4 teaspoon cornstarch dissolved in 1 teaspoon water
Combine the pork with the soy sauce and allow to stand while you prepare the asparagus and eggplant.
Heat a large nonstick skillet or wok over high heat and, when hot, add 2 tablespoons of the vegetable oil. When the oil is hot, add the asparagus (careful - this will splatter!) and stir-fry until the asparagus turns bright green, about 2-3 minutes.. Using a slotted spoon, remove the asparagus and transfer to paper-lined plate to drain. Add another 2 tablespoons of oil to the pan and add the eggplants and cook, stirring occasionally, until eggplants are lightly browned on all sides, 4 to 5 minutes. Remove the eggplant to a shallow bowl and set aside.
Add the garlic to the skillet and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes. Return the eggplants and asparagus to the skillet and add the chicken stock, hoisin, dark soy, black vinegar, chili garlic sauce and sesame oil and stir to mix well. Reduce the heat to medium, cover, and cook until the eggplants are tender, 6 to 10 minutes. Add the cornstarch mixture and bring up to a boil. When the sauce has thickened, serve immediately.