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Chinese Stuffed Eggplant, Dim Sum Style

Bill
  • 60 minutes
  • Serves 4

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