Shanghai Pork Ribs with Eggplant and Potatoes

2013-06-01
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Ingredients

  • 500 gm pork ribs – cut in to bite size pieces
  • 300 gm diced eggplant
  • 1 large diced potato 
  • 1 tablespoon chopped fresh ginger
  • 1 dessertspoon light soy sauce
  • 1 dessertspoon oyster sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ cup water
  • 2 tablespoons olive oil
  • ½ cup fresh coriander or spring onions chopped

Method

In a large pot or fry pan add the oil and cook the ginger till golden brown.  Cut the pork ribs into chunks add to the pan and brown them lightly on medium heat for approximately five minutes.  Add the salt, pepper and sugar and stir for another minute.  Now add the diced potatoes, soy and oyster sauces.  Add the water and cook for approximately ten minutes depending on the size of the diced potato and pork ribs (more time may be required if the pieces are too chunky in size).  Lastly add the eggplants and cook for approximately ten minutes until cooked.   Stir well and garnish with both or either, coriander or spring onions. Serve with rice if desired.

Variations and Suggestions

The long varieties of egg plants which is also known as Lebanese  eggplant were in abundance in Shanghai and they cook much more quickly than the other varieties when young and tender.  Stephen’s favourite dish in China was eggplant! I had to have this recipe in this book for Stephen.  Every restaurant he went to in China he would ask for a dish with meat and egg plants! Some bought sauces can be overly salty so if in doubt use less to begin with and then add more afterwards as desired. Pork was so popular in China that I could buy a variety of cuts to suit my cooking needs and really cheap.

 

Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • BEEF OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

  • LAMB SHANKS with ROSEMARY MINT and SEMOLINA

  • BEEF RUMP and MUSHROOMS in WHOLE SPICES

  • BEEF BONE ALL PURPOSE TOMATO SAUCE FOR ITALIAN RECIPES

  • ROSEMARY LAMB MINCED COCKTAIL BURGERS

Recipe Comments

Post A Comment