Focused recipe
Eggplant with Ground Pork in Oyster Sauce
Eggplant and ground pork stir-fry with bell pepper.
Cuisine not specified Updated 8/17/2023
Ingredients
Measured from the catalog payload.
- 2 chinese eggplant sliced
- 4 ounces ground pork
- 1 red bell pepper
- 1 onion minced
- 3 cloves garlic minced
- 1 ginger
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 red bell pepper
- 5 tablespoons cooking oil
- 2 tablespoons oyster sauce
- 3 stalks green onion
- 1/2 cup water
- salt
- ground black pepper
Instructions
7 cooking steps
- Heat 3 tablespoons of cooking oil in a pan. Fry both sides of the sliced eggplants until it softens. Transfer the eggplants on a clean plate. Set aside.
- Add the remaining cooking oil and sesame oil. Saute the onion, garlic, and ginger.
- Add the ground pork once the onion softens. Saute it until the color turns light brown.
- Add soy sauce, oyster sauce, sugar, and water. Continue cooking until the liquid evaporates.
- Add the bell pepper and then put the eggplants back into the pan. Stir fry for 3 minutes.
- Season with salt and ground black pepper.
- Serve hot over rice. Share and enjoy!
Catalog details
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Vegetable No tags Public recipe Revision 1