Friday, November 9, 2007

Eggplants with pork


These eggplants are from Daniel's organic garden in Keningau. He applies a rather revolutionary method of organic farming using earthworm castings. Yeah, he rears earthworms just for their castings! Beside these gorgeous eggplants, he also grows beef-steak tomatoes and other leafy veggies.

What Are Worm Castings? You might asked...

Quoted from Kitsap E-Z Earth - 'Earthworm castings are the best soil for greenhouses or house plants, as well as gardening and farming. Earthworm castings will not burn even the most delicate plants and all nutrients are water-soluble, making it an immediate plant food. Earthworm castings, in addition to their use as a potting soil, can be used as a mulch so that the minerals leach directly into the ground when watered. The effects of earthworm castings used in any of these ways are immediately visible. They make plants grow fast and strong.
Castings contain slow release nutrients which are readily available to plants. Castings contain the plant nutrients which are secreted by the earthworms. They dissolve slowly rather than allowing intermediate nutrient leaching. The product has excellent soil structure, porosity, aeration and water retention capabilities. The product can insulate plant roots from extreme temperatures, reduce erosion and control weeds. It is odorless and consists of 100% recycled materials.'

Now we know...the wonders of nature...


Eggplant with pork
3-4 eggplants, halved lengthwise and cut into 2" length, pat dry with towel
200g pork, julienned or minced coarsely
1 tablespoon light soy sauce
1 teaspoon corn flour
3 tablespoon black vinegar
2 tablespoon shaoxin wine
4 tablespoon water
1 tablespoon sugar
3 cloves garlic, chopped
2 slices ginger, chopped
1 red chilli, sliced finely
oil for deep-fry

Marinate meat with light soy sauce and corn flour.
Deep-fry the eggplants in very hot oil. Drain and keep aside.
Leave 1 tablespoon oil in pan, fry the garlic, ginger and half the chopped chilli until fragrant; add the marinated meat. Fry until meat turn color.
Add vinegar, wine, water and sugar, lower heat and cook until sauce thickens.
Return fried eggplant to gravy, mix quickly and dish out.
Garnish with chopped spring onion, chilli and serve.

Jo

2 comments:

frank said...

Now I have seen everything :p

From Earthworm casings to really healthy eggplants and yummy dishes.

Tis the circle, the circle of life. But I think earthworm casings are a tad too revolutionary for me, no matter how good that article said it was. :-)

Cheers

sonyart said...

i'm no eggplant fan, but the porkies sure look juicy!