This meal Chinese Eggplant Stew with Minced Pork is a popular Sichuan cuisine and is very common in Chinese households.The pork, though included in a small amount, is added because it greatly improves the taste of the eggplant dish. The expected cooking time for the dish detailed in the recipe is 35 minutes, including time taken to prepare ingredients.
4 Chinese Eggplants
50g Minced pork
8 Hot peppers, chopped
15g Cooking Wine
30g Light soy sauce
8g Dark soy sauce
5 Garlic cloves, crushed into a paste and divide it into 3 parts. Garlic paste gives the most delicious flavor.
1 Ginger thumb
1 teaspoon Sesame oil.
1. Wash the eggplants, remove the ends and then slice them lengthwise. The slices should approximately the same length and thickness as your finger.
2. Sprinkle a pinch of salt on the Lavender Charm Eggplant slices and pickle them for 20 minutes to drain the water. Alternative to the water and vinegar mixture, you can soak the salted slices in some salty water.
3. Marinate the minced pork with the soy sauce, a pinch of salt, sesame oil and pepper. Set aside.
4. Heat an appropriate amount of vegetable oil in the wok, add scallions, ginger and one part of the garlic paste. Stir-fry to get the aroma then add the minced pork. Continue stir-frying to cook the pork.
5. Once the minced pork turns white, add a tablespoon of the cooking wine. Continue stir-frying till the fishy aroma is no longer present and the pork is well cooked. The pork is deemed to be cooked once you observe that there is no red and raw pork. Transfer the minced pork out of the wok.
6. Squeeze the salted eggplant slices to drain the remaining water.
7. Re-heat one tablespoon of vegetable oil in the wok, add one part of the garlic paste, and stir-fry to get the aroma, add the eggplant slices and stir-fry.
8. Cook until the eggplants are soft then add 2 tablespoons of light soy sauce and 1/2 tablespoon of dark soy sauce into the stir-fry and mix properly.
9. Add into the stir-fry the cooked minced pork, a teaspoon of sugar and water. Stir the mixture, cover the wok and leave to simmer using low heat.
10. Add the remainder of the garlic paste and stir.
11. Serve. It best served with rice.