Description
A popular Chinese dish featuring crispy fried eggplant coated in a savory and slightly spicy fish-fragrant sauce.
Ingredients
- 1 large eggplant
- 100g minced pork
- 2 tbsp cooking oil
- 1 tbsp Shaoxing wine
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tbsp chili bean paste (doubanjiang)
- 1 tbsp pickled chilies, minced
- 1 tbsp pickled vegetables (suan cai), minced
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp sugar
- 1 tbsp vinegar
- 1 tbsp soy sauce
- 1/2 tsp cornstarch dissolved in 2 tbsp water
- 1/4 tsp sesame oil
- Spring onion, chopped (for garnish)
Instructions
- Cut the eggplant into bite-sized pieces.
- In a bowl, marinate the minced pork with Shaoxing wine, soy sauce, and 1 tsp cornstarch. Set aside.
- Heat 2 tbsp of cooking oil in a wok or large pan over medium-high heat. Add the eggplant and stir-fry until golden brown and tender. Remove from wok and set aside.
- Add a little more oil to the wok if needed. Add the marinated minced pork and stir-fry until it changes color and is cooked through.
- Push the pork to one side of the wok. Add the chili bean paste, pickled chilies, pickled vegetables, garlic, and ginger to the other side. Stir-fry for about 30 seconds until fragrant.
- Mix the pork with the aromatics.
- In a small bowl, whisk together the sugar, vinegar, and 1 tbsp soy sauce.
- Pour the sugar mixture into the wok and stir to combine.
- Add the cooked eggplant back into the wok.
- Pour in the dissolved cornstarch mixture and stir until the sauce thickens and coats the eggplant.
- Drizzle with sesame oil and stir well.
- Garnish with chopped spring onions before serving.
Notes
- For extra crispiness, you can deep-fry the eggplant pieces until golden brown before stir-frying with the sauce.
- Adjust the amount of chili bean paste and pickled chilies to your spice preference.
- Ensure all minced ingredients (garlic, ginger, pickled vegetables) are finely chopped for even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese