Ingredients:
12 oz. eggplant, cut into 3- to 4-inch-long wedges
2 cups water
1 tablespoon white vinegar
1 teaspoon salt
4 oz. boneless pork, cut into very thin strips
2 red chili peppers, seeds removed, cut into matchstick-size pieces
2 tablespoons water
1 tablespoon dried shrimp, soaked and finely chopped
1 tablespoon soybean paste
1 tablespoon MAGGI Instant Chicken Flavor Bouillon
1/2 tablespoon peeled, chopped fresh ginger
1/2 tablespoon finely chopped garlic
1/2 tablespoon finely chopped shallot
2 teaspoons granulated sugar
2 teaspoons sesame oil
1 teaspoon MAGGI Seasoning Sauce
1/2 teaspoon fermented black beans, mashed, or black bean paste with chili and garlic
2 tablespoons chopped green onions
Directions:
COMBINE eggplant, 2 cups water, vinegar and salt in medium bowl. Soak for 10 minutes; drain. Place eggplant in 10-inch pie plate.
COMBINE pork, chili peppers, 2 tablespoons water, shrimp, soybean paste, bouillon, ginger, garlic, shallot, sugar, oil, seasoning sauce and black beans in medium bowl. Spoon over eggplant. Carefully place pie plate in steamer basket; cover steamer.
STEAM for 10 to 15 minutes or until eggplant is tender and pork is cooked. Garnish with green onions.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
10 minutes
Cooling Time:
10 minutes
Total Time:
40 minutes
Servings: 4
In this recipe:
