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4.8 from 99 votes

Braised Eggplant with Minced Pork - 肉沫茄子

Braised Eggplant with Minced Pork (肉沫茄子) is another one of those easy “home-style” dishes your parents’ or grandparents’ serve! Home cooked Braised eggplant

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 651 kcal
Course: Side Dish
Cuisine: Chinese

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 light soy sauce (plus 1 tablespoon light soy sauce, divided)
  • ½ teaspoon sesame oil
  • ½ teaspoon cornstarch
  • 10 ounces dried spaghetti or noodles
  • 4 tablespoons oil (divided)
  • ½ bell pepper (diced)
  • 1 tablespoon ginger (minced)
  • 1 tablespoon garlic (minced)
  • 1 red chili (chopped)
  • 2 tablespoons ground bean sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoon oyster sauce
  • 2 cups chicken stock (or water)
  • ¼ cup chopped cilantro (optional)

Instructions

    Cup of Yum
  1. 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!
  2. 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.
  3. Next, cook the spaghetti (or noodles) according to the package instructions. Drain, and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Calories 651kcal (33%) Carbohydrates 74g (25%) Protein 25g (50%) Fat 29g (45%) Saturated Fat 6g (30%) Cholesterol 41mg (14%) Sodium 810mg (34%) Potassium 1009mg (29%) Fiber 10g (40%) Sugar 12g (24%) Vitamin A 690IU (14%) Vitamin C 41.4mg (46%) Calcium 54mg (5%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 651

% 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.