EggplantChoose fresh slender eggplants, cut into long strips~1-1.5 lbest.
Ground pork~½ lbest.
ScallionSeparate white and green parts; white goes in first, green at the end~3-4 stalksest.
Garlic~4-5 clovesest.
Bean paste~2 tbspest.
Soy sauceUse a larger proportion for braised dishes~2 tbspest.
Sugar~1 tspest.
Black pepper~¼ tspest.
OilFor stir-frying eggplant to set color3 tbsp
WaterFor braising~¾ cupsest.
Cornstarch slurryFor thickening the sauce
~1.5-2 tbspest.
Steps
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1
Select fresh slender eggplants and trim the stem. Cut in half lengthwise, then slice into long strips to ensure even cooking.
2
Slice the scallion into short segments, separating the white and green parts. The white part will be added early; the green part goes in at the end.
3
Heat the pan and add 3 tablespoons of oil. Add the eggplant and stir-fry over high heat, ensuring the purple skin makes contact with the oil to lock in color. Remove when about half-cooked.
4
Reduce heat to low and add the ground pork, breaking it apart slightly. Then add garlic and the white parts of scallion, and stir-fry until fragrant.
5
Add sugar, bean paste, and black pepper, stir-frying until fragrant. Then add soy sauce (use more for braised dishes) and water, simmering briefly to extract the pork flavor.
6
Return the partially cooked eggplant to the pot and let it absorb the sauce. Check the tenderness to gauge doneness. Adjust cooking time if you prefer softer eggplant.
7
Once the eggplant is fully cooked, add the green scallion parts. While stirring, gradually drizzle in the cornstarch slurry to thicken the sauce.
8
Transfer to a serving plate with good depth to hold the flowing sauce.
PrimedTableBETA
