INGREDIENTS
3 oz
Ground pork
6 oz
Shrimp
4
Chinese/japanese purple eggplants, medium
1 clove
Garlic
2
Scallions
1
Egg
1 cup
Chicken stock
1 tbsp
Oyster sauce
1 tsp
Soy sauce
1 tsp
Cornstarch
2 tbsp
Cornstarch mixed into a slurry with
1/2 tsp
Salt
1
Salt
1/4 tsp
Sugar
1 pinch
Sugar
1/8 tsp
White pepper
1
White pepper
1 1/2 tsp
Sesame oil
1 1/3 tbsp
Vegetable oil
1 tsp
Shaoxing rice wine or dry sherry