Hong Kong Style Eggplant Stir-fry
Serves 4
Directions
- 1Cut the eggplant into 3 equal parts and then cut each part into 6 pieces.
- 2Dissolve salt in cold water and add the cut eggplant to prevent discoloration.
- 3Add soy sauce, soju, sesame oil, dark soy sauce, cornstarch, and pepper to the ground pork and mix well.
- 4Finely chop the onion.
- 5Chop the green onions.
- 6Slice the chili peppers.
- 7Make the cornstarch water.
- 8In an oiled pan, add the chopped onion and minced ginger and stir-fry.
- 9Add the seasoned ground pork and mash while stir-frying.
- 10Set aside the cooked pork.
- 11In the same pan, add oil and minced garlic and stir-fry until fragrant.
- 12Add Doubanjiang and stir-fry.
- 13Add the drained eggplant and stir-fry, then add sugar and fish sauce.
- 14Add a little water, cover with a lid, and cook for exactly 1 minute and 30 seconds.
- 15Remove the lid, add the stir-fried pork, and mix well, then add vinegar.
- 16Add the prepared cornstarch water, mix well again, and stir-fry quickly over high heat.
- 17Add green onions, chili peppers, and sesame oil, stir-fry once more, and finish.
- 18Serve the eggplant stir-fry on a plate.
Ingredients
- 5 eggplant
- 250 g ground pork
- 100 ml water
- 0.5 small onion
- 5 green onions
- 1 red chili pepper
- 1 green chili pepper
- 2 tablespoons minced garlic
- 0.5 teaspoon minced ginger
- 2 tablespoons Doubanjiang
- 1 tablespoon anchovy sauce or tuna sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 2 tablespoons cornstarch water
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon soju
- 0.5 teaspoon sesame oil
- 0.5 teaspoon dark soy sauce
- 1 tablespoon cornstarch
- some pepper
- 1 teaspoon salt
Equipment
knifecutting boardbowlmeasuring spoonspanwooden spoon
Tips
- Cut the eggplant into 3 parts and then into 6 parts.
- Soak the eggplant in salt water to prevent discoloration.
- Cook at medium-high heat as fast as possible.
- Prepare all the ingredients beforehand for beginners.
- Do not cook the eggplant for more than 2 minutes with the lid on.
- Add a little fish sauce and chicken stock for a restaurant flavor.
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