Spicy Eggplant with Minced Pork (A simplified version)
A quick and flavorful Chinese dish featuring steamed eggplant and minced pork in a savory, spicy sauce.
Ingredients
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1 medium Eggplant
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500 g Minced Pork
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1 clove Garlic, minced
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1 tsp Cornstarch
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1 tsp Rice Vinegar ((米醋))
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1 Pinch Salt
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1 tbsp Chili Bean Sauce ((豆瓣醬))
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1 tbsp Shaoxing Wine ((optional))
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1 stalk Scallion (蔥花 chopped (optional, for garnish))
Equipment
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Steamer
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Wok or Large Frying Pan
Instructions
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Steam the Eggplant: Steam the eggplant segments with the rice vinegar and salt for a few minutes until tender.
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Prepare the Pork: Toss the minced pork with the cornstarch to coat.
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Sauté Aromatics: Heat a wok or pan with a little oil over medium-high heat. First, sauté the minced garlic until fragrant.
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Cook the Pork: Add the minced pork and stir-fry until cooked through and browned.
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Deglaze (Optional): Add the Shaoxing wine (if using) and let it bubble and evaporate slightly.
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Add the Sauce: Add the chili bean paste and chili. Stir well to combine and cook the sauce for about 30 seconds until fragrant.
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Combine: Add the steamed eggplant along with the reserved steaming liquid to the pan.
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Simmer and Finish: Cover the pot, turn off the heat, and let it sit for 1-2 minutes to allow the flavors to meld.
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Serve: Garnish with chopped scallions (if using) and serve immediately.
Notes
The dish can be adjusted for spiciness by changing the amount of chili bean paste used.
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