Focused recipe
Stir Fry Eggplant Recipe
Easy stir-fried eggplant Chinese style
Chinese Updated 2/12/2024
Ingredients
Measured from the catalog payload.
- 4 pieces chinese eggplant sliced
- 4 ounces ground pork
- 2 tablespoons cornstarch
- 2 tablespoons white vinegar
- 1/4 cup green onion chopped
- 1 tablespoon salt
- 2 cups water
- 1 tablespoon cooking oil
- 2 ginger minced
- 4 cloves garlic minced
- 5 pieces thai chili pepper chopped
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 2 teaspoons oyster sauce
- 1/4 cup water
Instructions
8 cooking steps
- Combine 2 cups water, 1 tablespoon salt, and 2 tablespoons vinegar in a large mixing bowl. Stir and then add the sliced eggplants. Soak it for 20 minutes.
- Make the sauce by combining all the sauce ingredients as listed above the ingredient section in a bowl. Mix well and then set aside.
- Remove the eggplants from the bowl and place it in a colander. Gently squeeze until enough water has been extracted from the eggplants. Sprinkle the cornstarch over it and then toss the eggplants until it gets evenly coated. Set this aside.
- Heat 1 tablespoon of cooking oil in a pan. Add the ground pork. Sauté this until the color turns light to medium brown.
- Add the eggplants. Continue sautéing for 2 minutes.
- Pour the sauce into the pan. Stir and continue cooking using medium heat until the sauce thickens.
- Garnish with chopped green onions and then transfer to a serving plate.
- Serve! Share and enjoy.
Catalog details
Useful for browsing and sync.
Main Course, Vegetable eggplant recipe Public recipe Revision 1