Name: Eggplant sambal with chilli pork
Yield: Serves 4
Cuisine: Australian
Ingredients: 20 ml/¾ fl oz light soy sauce; 6 Chinese cabbage/bai choy leaves; 2 teaspoons Chinese Shaoxing rice wine; 2 teaspoons fish sauce; 4 teaspoons Chilli Jam; ¼ cup coriander/cilantro/Chinese parsley leaves; 1 red birds-eye chilli, finely chopped; 4 green onions/scallions, finely sliced; 80 g/2½ oz lean minced pork; 8 Japanese/Asian eggplants/aubergines, trimmed; 1 teaspoon finely chopped ginger; 1 teaspoon finely chopped garlic; 20 ml/¼ fl oz vegetable oil; ½ teaspoon freshly ground white pepper; 2 teaspoons caster sugar; 1 teaspoon sesame oil; 20 ml/¾ fl oz Chinese black vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

8 Japanese/Asian eggplants/aubergines, trimmed
6 Chinese cabbage/bai choy leaves
2<

Oceania
Australia
Main course

Method

Cut eggplants into quarters lengthwise, to make thick batons.
Line a large steamer basket with cabbage leaves and lay eggplant slices on the cabbage in a single layer. Cover with lid and steam over boiling water for 15 minutes, or until eggplant has wilted and is tender. Discard cabbage leaves when eggplant is cooked. Remove and discard skin from eggplant.

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Ingredients

Method

Part of