Eggplants with Spicy Minced Pork

Posted 2014-03-07 by HappyMan ⇒ follow

A popular and yummy Chinese dish originated from Sichuan, it is usually cooked and served in clay pot, but we can use a frypan instead. It can be served with rice or noodles or as as a hot/cold savory side dish.

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Makes: 4 servings

Ingredients
1 round eggplant (300g)
200g pork mince
2 tsp oyster sauce
2 tsp XO sauce
2 tsp seafood soy sauce
2 tsp sugar
1 tsp sesame oil
1 fresh red chilli, chopped (optional)
1 long green spring onion, sliced.
3 garlic cloves, finely chopped
2 tbsp vegetable oil
some water

Method

Marinate pork mince with finely chopped garlic, 2 tsp oyster sauce, 2 tsp XO sauce, 2 tsp seafood soy sauce, 2 tsp sugar and 1 tsp sesame oil, set aside for 15 minutes.

Meanwhile, cut eggplants into similar pieces (6-8 cm long, 2 cm wide)

Put eggplant pieces into steamer with boiling water, steam for 10 minutes until tender.

Heat a non-stick frying pan over low heat, add 2 tbsp oil, put marinated pork mince to pan, add chopped chilli if you like more hot and spicy, otherwise XO sauce already has a bit hot flavour in it.

fry until brown.

Add some water and cook for a little longer to make it more juicy.

Put the steamed eggplant pieces to the pan until they fully absorb the flavor and sauce from the juicy minced pork.