stir-fried eggplant with minced pork
Aromatic, saucy and flavourful stir-fried eggplant with minced pork paired with white rice is the perfect comfort food.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 eggplant
- 300g minced pork
- 5 cloves garlic, minced
- 1 slice of ginger, minced
- 2 scallions, chopped
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese black vinegar
- 1 tbsp Shaoxing cooking wine
- ½ tbsp doubanjiang (ground bean sauce)
- 2 tsp sugar
- 1 tsp chilli flakes (optional)
- 1 tsp cornstarch
- 3 tbsp water
Instructions
- 1
Mix all the ingredients needed to make the stir-fry sauce and set aside.
- 2
Finely chop the ginger, garlic and scallions and set aside. Leave the green part of the scallion as garnish.
- 3
Wash and cut the eggplant into strips (Note: I would prepare the eggplant last because it oxidises and changes colour pretty quickly). Then steam the eggplants at medium-high heat for 10-15 minutes, until they are soft.
- 4
On high heat, add some cooking oil and saute the aromatics (ginger, garlic, scallions) until fragrant, then add the minced pork and stir-fry until fully cooked.
- 5
Add the sauce, then eggplants, and mix until the sauce thickens and everything is well combined. Serve with hot rice and enjoy.