Chinese Eggplant with Minced Pork (aka Fish fragrant eggplant / Yu Xiang Qie Zi)

Von RecipeTin Eats · 30 Min.

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Zubereitung

1. Mix the sauce: stir the cornflour and light soy sauce until smooth, then add the remaining sauce ingredients and mix.
2. Heat the oil in a wok over high heat to 180°C/350°F. Fry half the eggplant for about 4 minutes, turning gently, until soft throughout and lightly browned. Drain on paper towel and repeat with the rest.
3. Pour off the oil, leaving 2 tablespoons in the wok.
4. Reheat the wok on high. Cook the pork for 1-2 minutes, breaking it up, until no pink remains. Add the garlic, ginger and white part of the green onion and stir-fry for 30 seconds.
5. Add the pickled chilli and broad bean sauce and cook for 1 minute.
6. Stir the sauce to recombine, add the eggplant, then add half the sauce and toss for 30-45 seconds until it starts to thicken. Add the rest and toss for 45 seconds more until it reaches a syrupy consistency.
7. Turn off the heat, transfer to a serving bowl and sprinkle with the green part of the onion.

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