Braised Eggplant
A Northern Chinese home-style dish featuring deep-fried eggplant stir-fried with shredded pork and seasoned with soy sauce and minced garlic, delivering a richly sweet and savory flavor.
Ingredients
eggplant (no need to peel, cut into pieces about 1 inch long, score crosswise on the unpeeled side)
to taste
pork tenderloin (cut into thin strips)
a pinch
soy sauce
to taste
minced garlic
a generous amount
vegetable oil (for frying the eggplant)
plenty
Instructions
1
Cut and score
The eggplant does not need to be peeled. Cut it into pieces about 1 inch long, then use a knife to score crosswise on the unpeeled side. The finer the score marks, the better.
2
Fry the eggplant
Fry in hot oil. Eggplant absorbs oil, so use plenty of oil. Fry until slightly yellow or even slightly charred, and the oil seeps back out. Remove the fried eggplant.
3
Stir-fry the pork
Stir-fry the pork tenderloin strips briefly.
4
Combine and season
Add the eggplant and toss together, pour in the soy sauce, quickly remove and plate, then sprinkle a generous amount of minced garlic on top.
