Asian Fusion Casserole
This Asian Fusion Casserole draws from quite a few traditions, but the ultimate result? So scrumptious! A bed of tender eggplant supports savory, homemade pork meatballs in a thick, sticky,...
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Cooking tools:
- Oven
- Baking dish
- Mixing bowl
- Dish
- Nonstick skillet
- Stove
- Instant-read thermometer
- Measuring spoon
- Spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 2 pounds eggplant, preferably Japanese, cut into 1-inch chunks
- 4 tablespoons peanut oil, divided
- 1/4 cup reduced-sodium tamari
- 1/4 cup rice wine or dry sherry
- 2 tablespoons light brown sugar, packed
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 1/2 pounds lean ground pork
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/4 teaspoon ground white pepper
- salt, to taste
- 1/4 cup cornstarch
- 4 scallions, cut into 2-inch pieces
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lightly salted peanuts, chopped
- 1 small red chile or sweet red pepper, seeded, minced
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