Chinese Eggplants with Minced Pork
Humble Chinese eggplants with minced pork
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 long Asian eggplants
- 1 tbsp. salt
- 1/4 cup minced pork
- 1 tsp. minced ginger
- 1/2 tbsp. Chinese cooking wine
- 3 tbsp. cooking oil ( ,divided)
- 2 garlic cloves ( ,sliced)
- 1 thumb ginger ( ,sliced)
- 2 green onions ( ,white half and green half divided)
- 1/2 tbsp. doubanjiang ( ,skip this if you prefer a mild taste or double for a hotter version)
- 1 tbsp. light soy sauce
- 1/8 tsp. salt
- 1/8 tsp. sugar
- 1/2 tsp. sesame oil
Instructions
- 1
Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add 1 tbsp. salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
- 2
Heat 3 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
- 3
Add minced pork to stir-fry until aromatic and slightly golden brown. Add shaoxing wine along the edges. Transfer to the edges of the wok and place the doubanjiang in to fry for another 1 minute. Slow down the fire.
- 4
Add garlic, ginger and scallion onion until aroma.
- 5
Return the eggplants along with fried minced pork, soy sauce, sugar, salt and sesame oil. Mix well.
- 6
Garnish chopped green onion (green parts) and serve with steamed rice.