Stir-fry Chinese Eggplant with Minced Shrimp and Pork

I like Chinese eggplant compare with other type of eggplant.Chinese eggplant also called aubergine and sometimes were called Japanese eggplants in North America. Chinese eggplant resembles a purple zucchini, with its long thin shape and purple color that may be streaked with white.I like Chinese restaurant cooking and taste of Chinese eggplant in garlic sauce but sadly the food contains tons of oil because the chef would throw the food into the hot oil first ,then wash the oily food again with soup or water before stir-fry. I think this method have a special name but I forget what it's called. I do try steamed eggplant method first before stir-fry but it's doesn't taste good.At last I used microwave first to cook the eggplant but don't forget to sizzling some oil on the eggplant before microwave..It's help the cooking process beside your eggplant taste better and not too oily.




Ingredients:
1 lb Chinese eggplant,washed and cut diamond shape
10 medium shrimp,shelled and minced
200 gm minced meat
3 cloves fresh garlic,peeled and chopped
2 tbsp garlic in black bean sauce (LKK brand)
2 tbsp sambal-belacan-paste
1 tbsp sugar
1 tbsp chicken bouillon powder
1 stalk scallion,washed and cut
1 handful julienne carrot
1 whole red pepper,sliced
4 tbsp oil
Method:

1:Wash and cut eggplant,placed on a large ceramic plate.Then sizzling oil all over the eggplant.Microwave for 2 minutes.
2:Prepare wok or large skillet at medium high heat with sambal-belacan-paste and chopped garlic.Stir-fry for 30 seconds,then add in black bean sauce,minced shrimp and meat.
3:Increase heat to high,add in eggplant,sugar and chicken bouillon powder.Keep stirring all the ingredients for another 5-8 minutes.If it's too dry add in 2-3 tbsp water.
4:Check the seasoning,then add in cut scallion ,carrot and sliced pepper.Remove wok from heat immediately.
5:Dish out and serve warm with rice.