Stuffed Eggplant
Mix well pork, shrimps, chestnuts, mushrooms, ajinomoto and salt. Slice eggplant lengthwise 3/8 inch to 1/4 inch thick from one side of the skin. Mold pork
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Cooking tools:
- Butcher's twine
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Stove
Ingredients
- 1 lb. ground pork
- 4 frozen shrimps, cleaned and minced
- 8 water chestnuts, chopped fine
- 3 dried mushrooms, soaked and chopped fine
- 1 tsp. salt
- 3 good size round eggplants
- 1/2 cup water
- 2 tbsp. cornstarch
- 1/2 tsp. ajinomoto
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