Plum-Soy Eggplant Clay Pot
Tender eggplant strips deep-fried until golden, then tossed with seasoned pork and colorful bell peppers in a savory-sweet sauce. This home-style clay pot dish delivers comforting textures with minimal fuss.
Story
A comforting weeknight favorite that transforms simple eggplant into something special. The double-cooking technique (frying then blanching) ensures the eggplant stays tender yet holds its shape in the sauce.
Ingredients
Chinese eggplant (or Japanese eggplant)
3 medium (about 1 lb)
ground pork
8 oz
bell peppers (mixed colors)
1 cup diced
vegetable oil
3 cups for frying
light soy sauce
2 tablespoons
cooking wine (Shaoxing)
1 tablespoon
cornstarch
1 tablespoon + 1 tsp
fresh ginger
1 tablespoon minced
garlic
2 cloves minced
black vinegar or rice vinegar
1 tablespoon
sugar
1 teaspoon
sesame oil
1 teaspoon
green onions
2 stalks sliced
Instructions
1
Prep the eggplant
Cut eggplant into strips about 2 inches long and 1/2 inch thick. Sprinkle with a pinch of salt and let sit for 10 minutes to draw out excess moisture, then pat completely dry with paper towels.
2
Fry until golden
Heat oil in a deep pan or wok to 350°F (175°C). Working in batches, fry eggplant strips until golden brown, about 3-4 minutes. Remove and drain on paper towels.
3
Blanch and drain
Blanch the fried eggplant briefly in boiling water for 30 seconds, then immediately transfer to ice water to stop cooking. Drain well and set aside.
4
Marinate the pork
Combine ground pork with 1 tablespoon soy sauce, cooking wine, 1 teaspoon cornstarch, and half the ginger. Mix until evenly coated and let sit for 10 minutes.
5
Cook the filling
Heat 2 tablespoons oil in a wok over high heat. Add remaining ginger and garlic, stir until fragrant. Add pork and break apart, cooking until no longer pink, about 3 minutes.
6
Build the sauce and combine
Add remaining soy sauce, vinegar, sugar, and 1/2 cup water. Bring to a simmer. Toss in the drained eggplant and bell peppers. Cook for 2 minutes until peppers soften slightly.
7
Finish and serve
Mix remaining cornstarch with 2 tablespoons water to make a slurry. Stir into the wok and cook until sauce thickens enough to coat a spoon. Drizzle with sesame oil, sprinkle green onions, and serve hot from the pot.
