Easy Soy Sauce Minced Pork Eggplantđ The Top Choice for a Homemade Rice Companion Dish
If weâre talking about perfect rice-pairing dishes, minced meat eggplant is definitely top-three in my household! đ Tender, melt-in-your-mouth eggplant is coated in savory, crispy-edged minced meat, and drenched in a rich, umami sauce that makes every last grain of rice disappear in no time. The signature savory sauce flavor of this dish comes from my household staple: Cong Ban Lv reduced-salt original fermented doubanjiang! This properly aged, authentic original fermented sauce has perfectly balanced saltiness in the reduced-salt version, so it never overpowers the natural flavors of the ingredients. Itâs fresh, savory, and light on the palate, with no heavy, cloying aftertaste. The recipe is incredibly simple, and I promise youâll fall in love with it after your first try!
Ingredients
eggplants
4
ground pork
50g
garlic
4 cloves
scallions
2
Thai chili peppers
2
cornstarch
1 tbsp
Cong Ban You reduced-salt original brew bean paste (fresh-lock pack)
1 tbsp
cooking oil
2 tbsp
light soy sauce
1 tsp
cooking wine
1 tbsp
salt
3-4g
sugar
1/2 tsp
#slurry
cornstarch
2g
water
a small half bowl
Instructions
1
Step 1
Prepare the required ingredients. Wash and drain the eggplants, garlic cloves, Thai chilies, and scallions. Cut the eggplants into irregular chunks, mince the garlic, slice the chilies into rings, and separate the white and green parts of the scallions, cutting them into small pieces for later use.
2
Step 2
Sprinkle salt over the cut eggplant, mix well, and marinate for 10-15 minutes.
3
Step 3
Rinse several times, then squeeze out the excess water.
4
Step 4
Sprinkle with cornstarch and mix well. Set aside.
5
Step 5
Heat an appropriate amount of oil in the pan, then add the eggplant.
6
Step 6
Pan-fry each side for 10-15 seconds until the color becomes vibrant, then remove and set aside.
7
Step 7
Leave a little oil in the pan, heat it, then add the ground pork and stir-fry until slightly browned. Add the minced garlic, scallion whites, and Thai chilies, and stir-fry until fragrant. (Reserve some minced garlic for later.)
8
Step 8
Squeeze in the Cong Ban You reduced-salt original brew bean paste and stir-fry until the sauce is fragrantâthis is the soul of the dish. The fresh-lock pack is very convenient; squeeze out only what you need, and it's more hygienic.
9
Step 9
Add the light soy sauce, cooking wine, sugar, and paste, and stir-fry together until fragrant. At this point, you'll smell a rich bean paste aroma. Then pour in half a bowl of water and bring to a boil.
10
Step 10
Add the pan-fried eggplant and cook over high heat for 2-3 minutes. Then pour in the slurry and stir well.
11
Step 11
Finally, reduce the sauce over high heat, sprinkle the reserved minced garlic and scallion greens into the pan. Toss evenly and serve.
12
Step 12
Garnish the surface with some chopped scallions and Thai chilies (optional). The dish is now complete. It's full of color, aroma, and flavorâalthough it's a reduced-salt version, the savory taste is not diminished at all. It's an incredibly satisfying rice companion!
13
Step 13
Every piece of eggplant is coated with ground pork and sauceâyour taste buds will be unable to resist! It's really delicious~ Give it a try!
