Eggplant With Minced Pork In XO Sauce
Last week my friend Lisa took me and others to an upscale Chinese restaurant in Palo Alto, California. She’s been to this restaurant many times and she knew exactly what to order. One of the items she ordered was not on the menu, but the kitchen staff would make it for her each time. All she did was describe the dish to our server. It was aboslutely delicious! I made sure to scrutinize the dish to know the ingredients in it. The big secret, I think is in the XO sauce, available from most Asian grocery stores. Cracking a fresh egg over the dish is a nice perk it seems.
I promised Lisa I would try to make it at home and share the recipe with her. I hope she’ll like it as much as she does the restaurant version.
1/4 lb minced pork
2 pcs. Chinese eggplant, cut into 3″L x 1″W pieces
2 tsps oyster-flavored sauce
2 tsps XO sauce
2 tsps soysauce
1 tsp sesame oil
2 tsp sugar
3 cloves garlic, peeled and finely chopped
2 tbsps Olive oil
1/4 cup water
1 tbsp chopped green onions
1 fresh egg
Place the minced pork in a medium bowl and add garlic, oyster sauce, XO sauce, soy sauce, sugar and sesame oil. Mix well and let stand for 15-20 minutes. Place the eggplant pieces in a steamer. Steam over boiling water until the eggplants become tender. Heat Olive oil in a large wok over low heat. Add marinated minced pork and cook until browned. Add water. Add the steamed eggplants to the wok. Allow eggplants to absorb the flavor from the marinade and pork. Remove from heat and place into a serving bowl or clay pot. Crack fresh egg over the mixture, mix well and garnish with green onions. Serve with steamed rice.