Braised Eggplant with Minced Pork
Braised eggplant with minced pork, savory and great with rice.
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Translated from a real Chinese home-kitchen recipe — never AI-invented.
Ingredients
- 1 eggplant
- 100 g pork
- 4 cloves garlic
- 2 small chili peppers
- 15 ml light soy sauce
- 15 ml dark soy sauce
- 15 g oyster sauce
- 5 g sugar
- 15 g starch
- 10 g salt
Steps
- 1
Wash the eggplant and cut it into long slices.
- 2
Add 1 spoonful of the measured salt and toss by hand so the salt is evenly rubbed over the surface of the eggplant.
- 3
Mince the fresh pork and set aside.
- 4
Chop the garlic and small chili peppers and set aside.
- 5
After the eggplant releases moisture, squeeze it dry, rinse it, then squeeze it dry again and set aside.
- 6
Add the starch to the squeezed-dry eggplant and mix evenly by hand.
- 7
Heat oil in a pan. When the oil is hot, add the eggplant and stir-fry for about 3 minutes, then remove and set aside.
- 8
Heat oil in the pan again, add the garlic and small chili peppers and bloom in oil, then add the minced pork and stir-fry.
- 9
Mix 1 spoonful of light soy sauce, 1 spoonful of dark soy sauce, a little sugar, and some room-temperature boiled water until combined.
- 10
Add the eggplant to the pan and stir-fry for 1 to 2 minutes.
- 11
Pour the prepared sauce into the pan and stir evenly. Cover and simmer for about 4 minutes, then remove from the heat and serve.
- 12
After plating, you can garnish with chopped scallions if desired.
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