Chinese Eggplant with Minced Pork (Yu Xiang Qie Zi)
Equipment
Ingredients
Pork Marinade
ground pork (minced)
120 g
sugar
2.5 g
pepper powder
1 pinch
soy sauce
5 ml
shaoxing wine
5 ml
corn starch
2.5 g
cooking oil
5 ml
Main Ingredients
eggplant (cut into pieces)
400 g
ginger (minced)
2 slice
garlic (minced)
2 clove
chili pepper (chopped)
1 piece
green onion (sliced)
1 bunch
chili bean sauce
12 g
shaoxing wine
10 ml
soy sauce
5 ml
sugar
5 g
water
130 ml
corn starch
5 g
oyster sauce
10 ml
sesame oil
5 ml
Instructions
Marinate the pork
Mix ground pork with pepper, soy sauce, sugar, Shaoxing wine, corn starch, and oil. Let marinate for 15 minutes.
Prepare aromatics
Peel and mince ginger and garlic. Chop chili pepper. Slice green onions into pieces and segments.
Prepare eggplant
Cut eggplant into bite-sized pieces.
Fry eggplant
Heat oil in wok over high heat. Fry eggplant pieces until slightly golden. Remove and set aside.
Prepare sauce mixture
Mix soy sauce with sugar. Separately mix corn starch with 30ml water.
Stir-fry aromatics
Heat oil in wok. Stir-fry green onion segments, minced garlic, and half the chili until fragrant.
Add chili bean sauce
Add chili bean sauce and stir-fry until fragrant.
Cook pork
Add marinated ground pork and stir-fry until cooked through.
Add Shaoxing wine
Pour in Shaoxing wine and stir-fry to combine.
Combine eggplant and sauce
Add the soy sauce-sugar mixture, remaining 100ml water, and fried eggplant. Stir-fry to combine.
Add oyster sauce
Stir in oyster sauce to enhance flavor.
Thicken sauce
Pour in corn starch slurry and stir until sauce thickens.
Finish and garnish
Drizzle with sesame oil. Sprinkle remaining chili and green onion on top. Serve immediately.
Original recipe
Storage
Best enjoyed fresh. Reheating may soften the eggplant texture.
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