Stuffed Eggplant Bowls
A classic Shandong-style dish with a light, silky texture, delicate lingering flavor, elegant presentation, and a distinctive taste.
Ingredients
eggplant (peeled and cored, cut into 3 cm square, 2 cm thick pieces, with the center 2 cm square scooped out to form a 'bowl' shape)
250 g
pork (cut into mung bean-sized dice)
20 g
rehydrated dried shrimp (chopped)
20 g
chicken tenderlo (minced)
15 g
egg white
15 g
cherry (each cut in half)
15 g
rehydrated wood ear mushroom (minced)
15 g
bamboo shoot (minced)
15 g
peanut oil
50 g
scallion (minced)
15 g
ginger (minced)
10 g
MSG
1 g
sesame oil
10 g
clear soup
100 g
Shaoxing wine
15 g
refined salt
5 g
starch (prepared as wet starch)
50 g
Instructions
1
Prepare the eggplant
Peel and core the eggplant, cut into 3 cm square, 2 cm thick pieces, scoop out a 2 cm square from the center of each to form a 'bowl' shape, then rinse clean.
2
Prepare the filling
Cut the pork into mung bean-sized dice, chop the rehydrated dried shrimp. Mince the chicken tenderlo, mix with egg white, wet starch, and refined salt to form a smooth chicken mixture. Cut each cherry in half, mince the rehydrated wood ear mushroom and bamboo shoot.
3
Stir-fry the filling
Heat peanut oil in a wok to 70% heat (approx. 175°C), add minced scallion and ginger and stir-fry until fragrant. Add pork dice, wood ear mushroom, dried shrimp, and bamboo shoot, stir-fry until fully cooked. Add sesame oil and MSG, mix well to complete the filling, then transfer to a bowl.
4
Stuff and steam
Fill each eggplant 'bowl' with the prepared filling, spread a layer of the chicken mixture on top, attach a half cherry to each, then steam until fully cooked, and transfer to a serving plate.
5
Make the sauce and drizzle
Add clear soup, MSG, Shaoxing wine, and refined salt to the wok, bring to a boil over medium heat. Thicken the liquid with wet starch to a light consistency, then drizzle over the stuffed eggplant to serve.
