Sauteed Chinese Eggplants with Shredder Pork in Spicy Tauchu Sauce

There are few different types of fermented bean paste available at Asian markets, including tauchu which is used in the sauce for this dish. While similar to natto, tauchu doesn't have as harsh a taste. Beside tauchu, the recipe calls for Japanese eggplants(brinjal) for this dish. Japanese eggplants are shaped like a narrow, slightly pendulous cucumber and have few seeds (which are bitter), unlike their more common relative, the european eggplant.

Yield:

Serves 2-4

Ingredients

1. 1 lb brinjal/Japanese eggplants ( cut into 3 inch sections)
2. 1/2 lb pork tenderloin (sliced into 1/4 wide by 1 inch strips)
3. 2 tbsp fermented bean paste (tauchu)
4. 2 tbsp sambal olek ( chili sauce)
5. 3 cloves fresh garlic ( minced)
6. 1 tbsp sugar
7. 1 tsp salt
8. 2 +2 tbsp cooking oil
9. 1 stalk scallion ( cut into 2 inch lengths)
10. 2 red long pepper (sliced)

Directions

1. Wash and cut brinjal, drizzle with 2 tbsp cooking oil and cook in a large pan over medium hich heat until the eggplant just begins to turns golden brown. Set aside.
2. Prepare wok or skillet at high heat, add in 2 tbsp oil and chopped garlic,then add in fermented bean paste and shredder pork, fry for 1 minutes or until the sliced pork begins to curl. Add in cooked brinjal/eggplants, salt and sugar. Combine all ingredients, saute for another 2 minutes or until the color of eggplants change color to deep dark purple.
3. Check the seasoning, sprinkle with cut red long pepper and scallion. Serve warm with rice.

Notes

If you want a healthier version of this dish you can use steamed or microwaved blanched vegtables instead of frying them.