STUFFING MIX:
6 Chinese eggplant
1/2 lb. ground pork
1 cup finely chopped cabbage
6 water chestnuts chopped fine
1 tbl. tree ear mushrooms
2 tbl. tapioca starch
BATTER:
2 cup flout
1/2 cup tapioca starch or corn starch
2 tbl. garlic oil
1 tsp. baking powder
Water for pancake thickness
- Cut eggplant in 1 1/2 pieces (peel first).
- Marinate Pork. Assemble all vegetables, soak & drain the mushrooms.
- Assemble batter.
- Core each piece of eggplant and mix with stuffing mix. Mix well.
- Put stuffing mix into cored out eggplant.
- Dip stuffed eggplant into batter and deep fry till brown.
OPTIONAL: Cut up green pepper, mix with eggplant and stir fry. Cover with master sauce.