Braised Eggplant
A classic Zhejiang home-style dish, braised eggplant is cooked with sliced pork, scallion, ginger and garlic. It features a crispy exterior, tender interior, and fresh, savory, appetizing flavor.
Ingredients
eggplant (cut into irregular chunks)
750 g
pork slices
50 g
scallion, ginger, garlic (minced)
50 g
soy sauce
to taste
salt
to taste
sugar
to taste
chicken powder
to taste
water starch
to taste
Instructions
1
Prep
Cut eggplant into irregular chunks; mince scallion, ginger, and garlic.
2
Fry eggplant
Heat oil in a wok, add half a pot of oil. When the oil is 80-90% hot, add the eggplant and fry until it softens, then remove and drain excess oil.
3
Braise
In a separate pot, heat 3 tbsp of oil. Once hot, stir-fry the minced scallion, ginger, and garlic until fragrant. Add pork slices and stir to separate. Pour in soy sauce, add a small amount of water and chicken powder. Add eggplant, salt, and sugar. Bring to a boil over high heat, then reduce to low heat and simmer until the eggplant is well infused with flavor. Finally, thicken the sauce with water starch.
