MINCED PORK AND BRAISED EGGPLANT
When I entered the Chinese characters for this cuisine, I was startled to see that 肉沫茄子 (rou mo qie zi) appeared as one of the most popular choices. It’s surprising how popular this Braised Eggplant with Minced Pork is, but it’s understandable given how wonderful and straightforward it is.
The usage of ground meat is a significant factor in the dish’s ease of preparation. Cutting and dicing are a thing of the past with this recipe! I also added cooked spaghetti to this classic recipe to make it a delightful one-pot meal because everyone could use a little extra time.
You can use any eggplant for this braised eggplant meal, but we chose the huge, dark purple (black) eggplants seen in supermarkets, but you can also use the longer, lighter purple Chinese or Japanese eggplant varieties.
- 1 tsp. of salt
- 2 pounds of eggplant (cubed)
- 8 oz. of ground pork
- 2 tsp. of Shaoxing wine
- ¼ tsp. of ground white pepper
- 2 tsp. of light soy sauce (plus 1 tablespoon light soy sauce, divided)
- ½ tsp. of sesame oil
- ½ tsp. of cornstarch
- 10 oz. of dried spaghetti or noodles
- 4 tbsp. of oil (divided)
- ½ bell pepper (diced)
- 1 tsp. of ginger (minced)
- 1 tbsp. of garlic (minced)
- 1 red chili (chopped)
- 2 tbsp. of ground bean sauce
- 1 tsp. of dark soy sauce
- 2 tbsp. of oyster sauce
- 2 cups of chicken stock (or water)
- ¼ cup of chopped cilantro (optional)
- In a large dish, combine 8 cups of water with 1 teaspoon of salt. For 15 minutes, soak the cubed eggplant in saltwater. Drain the eggplant after 15 minutes and squeeze the water out with your hands or a clean dish towel. Remove from consideration. The eggplant cooks more quickly and absorbs fewer oil thanks to this process. It’s time to celebrate!
- 2 teaspoons Shaoxing wine;1/2 teaspoon cornstarch; 1/4 teaspoon ground white pepper; 2 teaspoons light soy sauce; 1 teaspoon of sesame oil; 2 teaspoons water; and a separate bowl of ground pork. For 15-20 minutes, put the meat in the marinade.
- Next, follow the directions on the package for cooking the spaghetti (or noodles). Rinse, and then store in the refrigerator.
- Meanwhile, in a clean wok over medium heat, heat 1 tablespoon of oil and sauté the bell pepper for approximately a minute. The peppers can now be stored in a dish.
- The next step is to heat 3 tablespoons of oil in the wok slowly. Ginger and garlic should be simmered for a minute or so—Cook for a further 30 seconds after adding the chili powder. A minute later, add the ground bean sauce. Then, add the pork and raise the heat to medium-high. It is time to add in the eggplant and simmer for a few more minutes.
- 2 cups chicken stock, 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, and 2 teaspoons dark soy sauce should be cooked for a few minutes before being added (or water). Mix up the ingredients in a pot on medium-low heat and cook for about 15 minutes, or until the eggplant is mushy. There should be enough sauce in the wok at this point in cooking. It will thicken because of the starch in the pasta or noodles.
- And last but not least: toss in the diced bell pepper together with the cooked noodles and the wok (if using). To serve, combine all ingredients in a bowl and season with salt.