Yuxiang Eggplant (鱼香茄子)
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalorieskcal
Total time
1
hour10
minutesIngredients
500g chinese eggplant (~3 eggplants)
150g ground pork
20g minced garlic
15g minced ginger
1-2 dried Chinese red chili peppers, minced
1/2 tsp salt
1/2 tsp chicken essence
20g white sugar
10g light soy sauce
6g black vinegar
30g water
1 tsp cornstarch
optional for garnish: green onion, roasted sesame seeds, sesame oil
Directions
- Roll-cut eggplants. Steam 15min in a pot or microwave, covered, for 10min. Set aside.
- Optional: You can use pork shoulder and use a knife to do a coarse ground pork at home.
- Heat and season your wok. Add ground pork.
- Add garlic, ginger, chili pepper(s).
- In a small bowl, combine salt, chicken essence, white sugar, soy sauce, black vinegar, water, and cornstarch. Add this mixture to the pan.
- When the mixture is just thickened, add your cooked eggplant and combine until evenly coated.
- Optional: Plate and add garnishes. Heat some oil to hot in a separate pan and drizzle over the dish.
