Ingredients
- 1 large long eggplant (300 grams / 10 ounces), cut into strips
- 1 1/4 teaspoon salt
- 3 teaspoons cornstarch
- 2 teaspoons light soy sauce
- 1 tablespoon Chinkiang Vinegar (black rice vinegar)
- 1 teaspoon Shaoxing wine
- 2 teaspoons sugar
- 2 tablespoons + 1 teaspoon peanut oil
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 100 grams (3.5 ounces) ground pork
- 1 teaspoon Doubanjiang (chili bean paste)
- 2 fresh Thai chili peppers, chopped (or 1 pepper for less spicy dish)
Instructions
- Add eggplant and 1 teaspoon salt into a large pot of water and mix well. Place a lid on top of the eggplant to keep it submerged in the water. After 10 to 15 minutes, drain the eggplant and dry it thoroughly with a paper towel. Sprinkle 2 teaspoons cornstarch over the eggplant, 1 teaspoon at a time, and rub it by hand to coat all eggplant strips well.
- Combine light soy sauce, vinegar, Shaoxing wine, 1/4 teaspoon salt, sugar and 1 teaspoon cornstarch in a small bowl, mix well, and set aside.
- Heat 2 tablespoons of oil in a big nonstick skillet over medium high heat. When oil is hot, after about 2 minutes, carefully add eggplant and stir fry until the eggplant turns soft and golden brown on the outside (* see footnote 1), 5 to 6 minutes. Transfer eggplant to a plate and set aside.
- In the same skillet, add 1 teaspoon oil, garlic and ginger, and give it a stir. Add ground pork and stir fry until surface of pork turns white, about 1 minute. Add Doubanjiang and continue stirring constantly until pork mixes with the paste and turns dark red, about 1 minute. Add Thai pepper and eggplant and give it a stir. Evenly pour the mixed fish fragrant sauce (from step 2) over the eggplant and stir immediately to mix everything well, for 1 - 2 minutes. (optional) Turn to lowest heat and taste the eggplant (be careful, the eggplant will be very hot!). Adjust flavor by sprinkling a bit more salt or sugar, then turn to medium heat and use a spatula to mix everything well again (*see footnote 2). Stop heat and transfer eggplant with the pork and sauce to a plate.
- Serve warm with steamed white rice.
Notes
1.
The eggplant will get a bit sticky during stir-frying due to the
cornstarch. Do not worry! Try to separate the eggplant strips with a
spatula to get them evenly cooked. The cornstarch will give the eggplant
a crispier texture.
2. The type of soy sauce, vinegar and Doubanjiang used greatly affect the taste and saltiness of the final dish. The types I used in this recipe are relatively normal and easy to find, but everyone has different pantries, and don't afraid to add a bit more sugar or salt if something doesn't taste right.
2. The type of soy sauce, vinegar and Doubanjiang used greatly affect the taste and saltiness of the final dish. The types I used in this recipe are relatively normal and easy to find, but everyone has different pantries, and don't afraid to add a bit more sugar or salt if something doesn't taste right.
No comments:
Post a Comment