Stir-Fried Eggplant with Minced Pork Recipe
June 27, 2024
Ingredients:
For the Eggplant:
2 medium eggplants, cut into 1-inch cubes (about 550 grams)
1 tablespoon salt
For the Sauce:
1 tablespoon Shaoxing wine (or dry sherry)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 teaspoon red pepper flakes (optional)
For the Stir-Fry:
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, minced
1 tablespoon ginger, minced
2 scallions, chopped
Instructions:
1. Prepare the Eggplant:
1. In a large bowl, toss the eggplant cubes with the salt.
2. Set aside for 30 minutes to draw out moisture.
3. After 30 minutes, rinse the eggplant thoroughly under running water to remove the salt.
4. Drain the eggplant in a colander or pat it dry with paper towels.
2. Prepare the Sauce:
1. In a small bowl, whisk together the Shaoxing wine, soy sauce, oyster sauce, sugar, and red pepper flakes (if using).
2. Set aside until ready to use.
3. Stir-Fry the Eggplant and Pork:
1. Heat the vegetable oil in a large wok or skillet over medium-high heat.
2. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through.
3. Add the garlic and ginger and cook for about 30 seconds, until fragrant.
4. Pour in the prepared sauce and stir to combine.
5. Add the drained eggplant cubes to the wok or skillet.
6. Stir-fry for 5-7 minutes, or until the eggplant is tender and slightly browned.
7. Garnish with chopped scallions and serve immediately over steamed rice.
Tips:
For a spicier dish, add more red pepper flakes to the sauce.
If you don’t have Shaoxing wine, you can substitute dry sherry.
You can also add other vegetables to this dish, such as bell peppers or onions.
To prevent the eggplant from absorbing too much oil, make sure it is thoroughly dried after rinsing.
You can also use a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken the sauce if desired.
Enjoy your delicious Stir-Fried Eggplant with Minced Pork!