Chinese Eggplants with Minced Pork

Humble Chinese eggplants with minced pork

Course Main Course

Cuisine Sichuan

Keyword Eggplant, pork

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 354kcal

Author Elaine

2 long Asian eggplants
1 tbsp. salt
1/4 cup minced pork
1 tsp. minced ginger
1/2 tbsp. Chinese cooking wine
3 tbsp. cooking oil ,divided
2 garlic cloves ,sliced
1 thumb ginger ,sliced
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. light soy sauce
1/8 tsp. salt
1/8 tsp. sugar
1/2 tsp. sesame oil

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.

If you want the eggplants to be crispier and harder, you can spread some cornstarch to coat the eggplants before cooking.