Are you craving a flavorful and satisfying meal that's surprisingly quick to make? Look no further! This Eggplant with Minced Pork recipe is a delicious exploration of Chinese home cooking, perfect for a weeknight dinner or a special occasion. It's a fantastic example of how simple ingredients can combine to create a truly unforgettable dish. This recipe offers a delightful balance of textures and tastes – the soft, succulent eggplant contrasting beautifully with the savory minced pork and vibrant sauce. Ready to embark on this culinary journey? Let's get started!
Ingredients:
- 1 large eggplant (about 1 pound), cut into 1-inch cubes
- 1 pound ground pork
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced (optional, for extra color and flavor)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for a richer flavor)
- 1 tablespoon Shaoxing rice wine (or dry sherry)
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- Green onions, chopped (for garnish)
- Cooked rice, for serving
Instructions:
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Prepare the Eggplant: Sprinkle the cubed eggplant generously with salt and let it sit for 15-20 minutes. This helps draw out excess moisture, resulting in a less soggy final dish. After 15-20 minutes, rinse the eggplant thoroughly under cold water and pat it dry with paper towels.
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Cook the Pork: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned. Remove the pork from the wok and set aside.
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Sauté Aromatics: Add the remaining tablespoon of oil to the wok. Add the onion, garlic, and ginger and sauté for about 2 minutes, until fragrant. If using, add the red bell pepper and cook for another minute.
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Stir-fry Eggplant: Add the eggplant to the wok and stir-fry for 5-7 minutes, until it starts to soften and slightly brown. Don't overcrowd the wok; you may need to do this in batches for even cooking.
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Combine and Simmer: Return the cooked pork to the wok. Add the soy sauce, oyster sauce (if using), Shaoxing rice wine, cornstarch, sesame oil, sugar, and black pepper. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low and cook for another 3-5 minutes, or until the sauce has thickened and the eggplant is tender.
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Serve: Garnish with chopped green onions and serve hot over a bed of steamed rice.
Tips for the Best Eggplant with Minced Pork:
- Don't skip the salting step: Salting the eggplant is crucial for reducing moisture and achieving a better texture.
- Use a wok if possible: A wok's sloping sides help facilitate even cooking and prevent sticking.
- Adjust seasonings to your taste: Feel free to adjust the amount of soy sauce, oyster sauce, or sugar to your preference.
- Add some heat: For a spicier dish, add a pinch of red pepper flakes or a dash of chili garlic sauce.
Variations:
- Add vegetables: Feel free to add other vegetables like mushrooms, zucchini, or carrots.
- Use different protein: Substitute the ground pork with ground chicken or turkey for a leaner option.
- Make it a vegetarian dish: Omit the pork and add firm tofu for a delicious vegetarian alternative.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 25-30g
Enjoy this simple yet incredibly delicious Eggplant with Minced Pork recipe! It's a guaranteed crowd-pleaser that's perfect for busy weeknights or special occasions. The combination of flavors and textures is sure to impress your family and friends. Let me know in the comments how yours turned out!