Chinese Eggplants with Minced Pork

• Meat

  • 1/4 cup Pork

• Produce

  • 2 Garlic cloves
  • 1 tsp Ginger
  • 2 Green onions, half half and green white
  • 2 Long asian eggplants
  • 1 Thumb ginger

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 2 pinch Salt
  • 1/8 tsp Sugar

• Oils & Vinegars

  • 3 tbsp Cooking oil
  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1/2 tbsp Chinese cooking wine

• Other

  • 1/2 tablespoon doubanjiang (skip this if you prefer a mild taste

Found on chinasichuanfood.com

Description

Ingredients

• 2 long Asian eggplants
• pinch of salt
• 1/4 cup minced pork
• 1 teaspoon minced ginger
• 1/2 tablespoon Chinese cooking wine
• a small pinch of salt
• 3 tablespoons cooking oil, divided
• 2 garlic cloves, sliced
• 1 thumb ginger, sliced
• 2 green onions, white half and green half divided
• 1/2 tablespoon doubanjiang (skip this if you prefer a mild taste)
• 1 tablespoon light soy sauce
• 1/8 teaspoon sugar
• 1/2 teaspoon sesame oil

Directions

• 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 pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
• Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
• Heat 2 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 marinated pork in to stir-fry until the color changes into white. Transfer out.
• Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, and doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
• Garnish chopped green onion (green parts) and serve with steamed rice.

Nutrition