Spicy Chinese Eggplant and Minced Pork | Chinese Recipe

minced pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be cheaper and still provide umami.

Cut off the ends of the Chinese eggplant and cut it into cubes, leaving the skin on each piece.

Transfer the chopped eggplant into a large bowl and submerge it in water, adding a generous amount of salt to pull out excess water.

Set the eggplant aside to soak for about 10 minutes.

In the same bowl as the ground pork, add a pinch of salt, a tablespoon of Chinese cooking wine, and some grated ginger to create a marinade for the pork.

Mix the marinade into the pork and set it aside to marinate while the eggplant soaks.

Chop the remaining ginger, garlic, green onions (keeping white and green parts separate), and fresh chilies.

Drain the eggplant and pat it dry after soaking.

Heat a few tablespoons of peanut oil in a wok over medium-high heat.

Add the eggplant to the wok and cook for about 6-8 minutes until soft and cooked through, then remove the eggplant from the wok and set it aside.

In the same wok, add the marinated ground pork and cook until browned, breaking it apart with a spatula.

Add the chopped garlic, ginger, and white parts of the green onions to the pork and stir until fragrant.

Stir in light soy sauce, sesame oil, chili bean paste, and sugar, mixing well.

Return the eggplant to the wok and stir to combine all ingredients, cooking for an additional few minutes to heat through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens