Stir-fried Eggplant with Minced Pork
This fried eggplant recipe uses similar ingredients to our other Eggplant with Minced Pork recipe, but there are some differences in the cooking process and seasoning. I will remove the eggplant skin and cut the eggplant into strips or shreds, which will make the eggplant mature faster, and I will prepare the sauce with starch in advance. Then I pour the sauce into the wok after the ingredients are mature. This approach allows novice cooks to make thick and delicious dishes.
This home-style recipe, like most home cooking in China, does not require a lot of oil. Unlike our other restaurant style eggplant and minced pork recipe, which requires dry-blanching the eggplant in oil, this recipe uses a small amount of oil and uses a combination of sauteing over medium heat and boiling for a few seconds to cook the eggplant and thicken the sauce. The result is flavorful and tender and economical, not oily.
Equipment
- 1 wok
- 1 wok spatula
- 1 vegetable peeler
- 1 mixing bowl
Ingredients
- 400 g eggplant cut into strips
- 100 g pork minced
- 3 green peppers sliced
- 5 red peppers sliced
- 2 cloves garlic minced
- 7 ml Pixian Doubanjiang bean paste
- 15 ml cooking oil
Sauce:
- 5 ml oyster sauce
- 10 ml light soy sauce
- 2 ml dark soy sauce
- 5 ml Zhenjiang black vinegar
- 3 ml white sugar
- 5 ml corn starch
- 10 ml water
Instructions
- Prepare the ingredients. Wash them clean.
- Peel the eggplant and cut into strips.
- Mince the pork and garlic. Cut the green and red peppers into strips.
- Prepare the sauce: Mix together the oyster sauce, light soy sauce, dark soy sauce, Zhenjiang vinegar, white sugar, corn starch, and 10ml (2 tsps) water. Mix well and set aside.5 ml oyster sauce, 10 ml light soy sauce , 2 ml dark soy sauce, 5 ml Zhenjiang black vinegar, 3 ml white sugar, 10 ml water, 5 ml corn starch
- Pour 15ml (1 tbsp) oil into the wok and add the minced pork. After the water is dried and the color changes, add the minced garlic and bean paste. Stir-fry evenly.100 g pork, 7 ml Pixian Doubanjiang bean paste, 15 ml cooking oil, 2 cloves garlic
- Add the eggplant. Use medium heat and stir-fry until the eggplant is softened. If the eggplant sticks, add a little water.400 g eggplant
- Add the green and red peppers. Stir-fry for 20 seconds, then stir the sauce to mix well and pour it in around the edge of the wok.3 green peppers, 5 red peppers
- Stir well, bring the sauce to a boil for 10 seconds.
- Transfer to a plate and serve.
Notes
- When frying eggplant, you can add some water to avoid sticking to the pan.
- Before adding the sauce, first stir the sauce to mix the starch that has settled at the bottom to blend with the sauce.
Nutrition
Calories: 185kcalCarbohydrates: 20gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 18mgSodium: 360mgPotassium: 627mgFiber: 7gSugar: 12gVitamin A: 4682IUVitamin C: 197mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!