Pork Cubes with Eggplant and Yard-Long Beans
A Chinese stir-fry of diced pork belly, eggplant, and yardlong beans, thickened with starch.
Ingredients
Pork shoulder
As needed
Eggplant
As needed
Yard-long beans
As needed
Starch
As needed
Instructions
1
Step 1
Tear the eggplant into small pieces, rub with salt until soft, then squeeze out the water.
2
Step 2
Cut the yard-long beans into 1-inch segments.
3
Step 3
Dice the pork shoulder, add salt, cooking wine, and light soy sauce, mix well, and marinate for 10 minutes.
4
Step 4
Heat oil in a pan, add the ground meat and stir-fry until it changes color, then set aside.
5
Step 5
Leave the remaining oil in the pan, add the eggplant and stir-fry.
6
Step 6
Add the yard-long beans and stir-fry, then add a little water and cook until done.
7
Step 7
Add the cooked pork cubes and season with salt and light soy sauce.
8
Step 8
Finished dish.
