Chinese Eggplants with Minced Pork
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
2
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Calories
354 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Eggplants with Minced Pork
Description
Chinese Eggplants with Minced Pork combines long Asian eggplants cut into cubes and soaked in salted water to soften and reduce bitterness. The eggplants are fried until soft and then set aside. Minced pork is stir-fried with cooking wine and fermented chili bean paste (doubanjiang), which adds depth and gentle heat. Aromatics like garlic, ginger, and scallions are added for fragrance. Returning the eggplant to the pan with sauces and seasonings binds the flavors, and sesame oil provides a finishing aroma and richness.
The texture of this dish balances soft eggplant cubes with the slight chew of minced pork, enhanced by the salty and mildly spicy sauce. The marinade and soaking process help control the eggplant's tendency to absorb oil, keeping the dish from becoming greasy. It is prepared quickly using a wok for even heat distribution and flavor development.
This dish pairs well with plain steamed white rice to balance the savory sauce and make a complete meal. It can be a main or side dish in a Chinese-inspired meal.
Ingredients
- 2 eggplant long Asian variety
- 1 tbsp. salt
- 1/4 cup pork minced
- 1 tsp. ginger minced
- 1/2 tbsp. Chinese cooking wine
- 3 tbsp. neutral cooking oil divided, generic cooking oil
- 2 garlic sliced, cloves
- 1 ginger sliced, thumb-sized piece
- 2 green onions ,white half and green half divided
- 1/2 tbsp. doubanjiang ,skip this if you prefer a mild taste or double for a hotter version
- 1 tbsp. soy sauce light
- 1/8 tsp. salt
- 1/8 tsp. sugar
- 1/2 tsp. sesame oil
Instructions
- Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add 1 tbsp. salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
- Heat 3 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
- Add minced pork to stir-fry until aromatic and slightly golden brown. Add shaoxing wine along the edges. Transfer to the edges of the wok and place the doubanjiang in to fry for another 1 minute. Slow down the fire.
- Add garlic, ginger and scallion onion until aroma.
- Return the eggplants along with fried minced pork, soy sauce, sugar, salt and sesame oil. Mix well.
- Garnish chopped green onion (green parts) and serve with steamed rice.
Notes
- For a firmer texture, coat the eggplant cubes lightly with cornstarch before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 434mg | 18% |
| Potassium | 538mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 5.9mg | 7% |
| Calcium | 18mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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