Introduction
This delicious stir-fried eggplant and pork dish offers a perfect blend of flavors and textures. The tenderness of the eggplant, combined with the savory, aromatic pork and the bold kick from doubanjiang, makes this a delightful choice for any meal. Plus, it pairs wonderfully with steamed rice, serving as a comforting and satisfying dish.
Detailed Ingredients with measures
Eggplant:
– 2 long Asian eggplants
– 1 tablespoon salt
– 3 tablespoons cooking oil, divided
Pork:
– 1/4 cup minced pork
– 1 teaspoon minced ginger
– 1/2 tablespoon Chinese cooking wine
Aromatics:
– 2 garlic cloves, sliced
– 1 thumb-sized piece of ginger, sliced
– 2 green onions, white and green parts separated
Sauce:
– 1/2 tablespoon doubanjiang (broad bean paste)
– 1 tablespoon light soy sauce
– 1/8 teaspoon salt
– 1/8 teaspoon sugar
– 1/2 teaspoon sesame oil
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 2-3 people
Detailed Directions and Instructions
Prepare the Eggplant
Remove the ends of the eggplants and cut them into small cubes, ensuring each piece has some skin. Place the eggplant pieces in a large pot filled with water, add 1 tablespoon of salt, and soak for 10 minutes. If necessary, place a weight on top to keep the eggplant submerged. After soaking, drain the eggplant thoroughly.
Cook the Eggplant
Heat 3 tablespoons of oil in a wok over medium heat. Add the drained eggplant pieces and fry for 6-9 minutes until they become soft and withered. Remove the eggplant from the wok and set aside, leaving the remaining oil in the wok.
Cook the Pork
Add the minced pork to the wok and stir-fry until aromatic and slightly golden brown. Pour the Chinese cooking wine along the edges of the wok and mix well. Push the pork to the edges of the wok, creating space in the center.
Add Aromatics and Sauce
In the center of the wok, add the doubanjiang and fry for about 1 minute over low heat. Add the sliced garlic, ginger, and the white parts of the green onions. Stir-fry until aromatic.
Combine and Finish
Return the fried eggplant to the wok, mixing it with the pork and aromatics. Add the light soy sauce, salt, sugar, and sesame oil. Stir well to combine all ingredients evenly. Garnish with the green parts of the green onions before serving.
Notes
Serving Suggestion
This dish pairs well with steamed rice.
Variations
You can adjust the spiciness by adding more or less doubanjiang, or by including fresh chili if desired.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Cook techniques
Preparing Eggplant
Soaking the eggplant in salted water helps to draw out excess moisture and bitterness, improving its texture during cooking. This technique ensures that the eggplant becomes tender yet retains some structure.
Fry Eggplant
Frying the soaked eggplant in oil until it becomes soft and slightly browned enhances its flavor and adds a nice texture to the dish. Sufficient heat and adequate oil helps achieve a pleasing caramelization.
Stir-Frying Pork
Stir-frying the minced pork until aromatic and golden brown captures its natural flavors. Adding Chinese cooking wine during this stage not only enhances the pork’s flavor but also adds depth to the overall dish.
Cooking Aromatics
Frying aromatics like garlic, ginger, and the white parts of green onions before adding other ingredients infuses the oil with their fragrant oils, elevating the dish’s overall aroma and taste.
Combining Ingredients
Returning the fried eggplant to the wok and mixing it with the pork and aromatics ensures that all components are well-integrated, allowing the flavors to meld beautifully. Adding the sauce ingredients in this step contributes to a cohesive dish.
FAQ
Can I use other types of eggplant for this recipe?
Yes, you can use other varieties of eggplant, but the cooking time may vary depending on the type and size.
What if I can’t find doubanjiang?
If doubanjiang is unavailable, you can substitute it with a mixture of miso paste and some chili sauce for a similar flavor profile.
Can I make this dish vegetarian?
To make this dish vegetarian, you can replace the minced pork with a plant-based protein and use vegetable broth or water instead of Chinese cooking wine.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
What can I serve with this dish?
This dish pairs well with steamed rice or noodles, providing a satisfying balance to the rich flavors.
Conclusion
This delightful eggplant and minced pork dish showcases a harmonious blend of flavors and textures. The softness of the eggplant combined with the savory and aromatic elements of the pork creates a satisfying meal perfect for pairing with steamed rice.
More recipes suggestions and combination
Vegetable Stir-Fry
Combine a mix of seasonal vegetables such as bell peppers, snap peas, and broccoli with tofu for a vegetarian stir-fry. Use soy sauce and ginger for flavor.
Szechuan Eggplant
Utilize similar ingredients but add Szechuan peppercorns, and chili oil to create a spicy variant. Serve it with steamed rice or noodles.
Eggplant and Minced Beef
Swap the minced pork for minced beef and incorporate different herbs such as basil or cilantro for a fresh twist on the dish.
Pork and Bell Pepper Stir-Fry
Substitute eggplant with sliced bell peppers and onions. Use the same sauce for a vibrant and colorful pork stir-fry.
Spicy Garlic Shrimp with Eggplant
Replace pork with shrimp and add extra chili flakes and garlic for a spicy seafood variant that enhances the eggplant’s flavor.
