Minced Pork with Eggplant
A classic savory Chinese dish pairing tender eggplant with seasoned minced pork, packed with rich umami flavor and perfect served over steamed rice.
Story
A comforting, widely loved staple of Chinese home cooking, this dish features soft, velvety eggplant cooked to tender perfection and tossed with savory, well-seasoned minced pork for a deeply flavorful, satisfying meal that comes together quickly and pairs perfectly with a bowl of steamed white rice.
Ingredients
eggplant
to taste
minced pork
to taste
ginger
to taste
garlic
to taste
broad bean paste
to taste
light soy sauce
to taste
dark soy sauce
to taste
sugar
to taste
Instructions
1
Step 1
Heat the wok, add an appropriate amount of oil, then put in the eggplant. If you deep-fry it in more oil, that is of course even better.
2
Step 2
First, remove the oil-fried eggplant from the wok and set it aside.
3
Step 3
Mince the ginger and garlic.
4
Step 4
Squeeze all the moisture out of the prepared minced pork.
5
Step 5
In the wok, add oil, minced pork, minced ginger and garlic, light soy sauce, dark soy sauce, and sugar in sequential order.
6
Step 6
Finally, add fermented broad bean paste (doubanjiang).
7
Step 7
Add the eggplant, pour in an appropriate amount of water, cover the lid, bring to a boil over high heat, then reduce to low heat and simmer for approximately 10 minutes.
