Eggplant with Minced Pork Chinese Style
Today, I’m excited to unveil the superstar of my dinner table—Minced Pork Eggplant! I remember when my grandma conquered my taste buds with this dish in my childhood. Now, I want to share this beloved flavor along with a super practical recipe with all of you!
INGREDIENTS
- 300g round eggplant
- 100g minced pork
DIRECTIONS
Cut the eggplant into strips and steam them in a pot.
Once the water boils, steam for 5 minutes, then turn off the heat and drain the excess water.
While the eggplant is steaming, prepare the sauce by mixing 15g soy sauce, 7g dark soy sauce, 5g oyster sauce, 2g salt, 3g sugar, and 2.5g starch with 100g water until well combined.
Set aside the minced pork, minced garlic, and sauce mixture.
In a pan, add oil and sauté the minced pork and garlic until the pork changes color and breaks apart.
Add the steamed eggplant and stir-fry for 3-5 minutes until the moisture evaporates significantly.
Pour in the sauce and stir-fry until well mixed, then cover and simmer for 2 minutes before serving!