Braised Eggplant with Minced Pork - 肉沫茄子
User Reviews
4.8
Braised Eggplant with Minced Pork - 肉沫茄子
Description
This Braised Eggplant with Minced Pork recipe starts by soaking cubed eggplant in salted water to reduce oil absorption and soften the vegetable. After squeezing out excess water, the eggplant is set aside while the minced pork is marinated with Shaoxing wine, light soy sauce, white pepper, sesame oil, and cornstarch to tenderize and flavor the meat. The pork is combined later with aromatic ingredients like ginger, garlic, chili, bell pepper, and ground bean sauce. The mixture is cooked together in a wok with chicken stock and various sauces including dark soy and oyster sauce, allowing flavors to meld and thicken. The dish is served over cooked spaghetti or noodles, providing a balanced combination of tender vegetables, umami-rich pork, and savory sauce.
The braised eggplant absorbs the sauce well, becoming soft and flavorful without excessive oiliness. The seasoning blend strikes a balance between salty, sweet, and spicy, enhanced by fresh cilantro when used. This dish works well as a satisfying main paired with plain noodles or rice, letting the intense sauce and textures shine through.
Ingredients
- 1 teaspoon salt (plus more to taste)
- 2 pounds eggplant (cubed)
- 8 ounces ground pork
- 2 teaspoons Shaoxing wine
- ¼ teaspoon ground white pepper
- 2 teaspoons soy sauce plus 1 tablespoon light soy sauce, divided, light
- ½ teaspoon sesame oil
- ½ teaspoon cornstarch
- 10 ounces spaghetti dried, or noodles
- 4 tablespoons neutral cooking oil divided, generic cooking oil
- ½ bell pepper (diced)
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1 red chili (chopped)
- 2 tablespoons bean sauce ground
- 1 teaspoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 cups chicken stock (or water)
- ¼ cup cilantro optional, chopped
Instructions
- Dissolve 1 teaspoon of salt into 8 cups of water in a large bowl. Soak the cubed eggplant in the salt water for 15 minutes. After 15 minutes, drain the eggplant, and use your hands or a clean dish towel to squeeze the water out of it. Set aside. This step helps the eggplant cook faster and absorb less oil later on. Win, win!
- In a separate bowl, mix the ground pork with 2 teaspoons Shaoxing wine, ¼ teaspoon ground white pepper, 2 teaspoons light soy sauce, ½ teaspoon sesame oil, ½ teaspoon cornstarch, and 2 teaspoons water. Marinate for 15-20 minutes.
- Next, cook the spaghetti (or noodles) according to the package instructions. Drain, and set aside.
- Meanwhile, heat 1 tablespoon of oil in a clean wok over medium heat, and cook the bell pepper for about a minute. Transfer the peppers to a dish, and set aside.
- Next, heat 3 tablespoons of oil in the wok over low heat. Cook the ginger and garlic for about a minute. Add the chili, and cook for another minute. Add the ground bean sauce, and cook for another minute. Then add the pork, and turn up the heat. When the pork is browned, add the eggplant, and stir-fry everything together thoroughly.
- Cook for a couple of minutes before adding 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 tablespoon oyster sauce, and 2 cups chicken stock (or water). Mix everything together well, cover, and simmer for 15 minutes over medium heat, or until the eggplant is tender. At this point in the cooking process, there should be plenty of sauce in the wok. The starch from the spaghetti or noodles will help thicken it.
- Lastly, add the bell pepper, cooked noodles, and chopped cilantro to the wok (if using). Mix everything well, add salt to taste, and serve immediately!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 74g | 25% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 810mg | 34% |
| Potassium | 1009mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 690IU | 14% |
| Vitamin C | 41.4mg | 46% |
| Calcium | 54mg | 5% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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