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17Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. ground pork
- 4 green onions (chopped, divided)
- 4 Tbsp. soy sauce (divided)
- 1 tsp. sesame oil
- 1 tsp. Shaoxing rice wine (or sake)
- 1 lb. eggplant (2 medium Chinese eggplants or 1 American eggplant)
- oil (for frying)
- 8 garlic cloves (finely minced)
- 1 tsp. minced ginger (finely)
- 3 tsp. chili garlic sauce (to taste)
- 2 Tbsp. balsamic vinegar (or Chinese, or garlic-infused vinegar, instructions below)
- 1 Tbsp. sugar (to taste)
- 1 tsp. salt (to taste)
- 1/8 tsp. black pepper
- 1/8 tsp. white pepper
- 1/2 cup water
- 12 oz. yolks (extra broad noodles)
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Reviews(1)
Mari T. 4 years ago
This is my fiancée FAVORITE dish. I have been making it for a couple years. New spin on eggplant. Comes together quickly for a delicious dinner after work . I use the balsamic vinegar because I forget about mixing the garlic up before hand. This is amazing!