“魚” 香茄子 | Eggplants with minced pork

February 1, 2021

Do you know there is actually usually, no FISH in this dish with direct translation from Chinese as “fragrant fish stir-fry egg plants”? I have tried to make eggplants with minced pork twice without recipe, just by “thinking & recreating”, both failed badly — either too sour or not seasoned enough. Getting the tricks included here to preserve color of eggplants and get rid of excessive water, to season the dish with spicy bean sauce, this will be a simple dish!! You can also give an extra kick with dried shrimp or fish so it actually has “fish” instead of just ground pork!

QUICK TAKEAWAYS

precooking eggplants, either steaming or stir-frying does not vary much in texture, maybe more concern of convenience
sugar can make it less spicy! dried shrimp/fish gives an extra flavor kick!
1:1 ratio of vinegar and sugar at the final seasoning
- personally I think the vinegar added in eggplants are already sour enough (FOR ME) so I did not add any extra vinegar
no additional soy sauce, salt is needed because the 1tbsp spicy bean sauce is usually salty enough!!

RECIPE

Portions: 2-3

3-4 eggplants
1-2tbsp vinegar
1tbsp corn starch
50-100g ground pork
- 1tbsp soy sauce
- 1tbsp dark soy sauce
- 1tbsp rice/cooking wine
- 1tsp salt
- 1tsp sugar
- 1-2tsp five-spice powder
- 1tsp white pepper powder
- 1tbsp sesame oil
1/2 whole garlic, minced
1-2tsp ginger, minced
1 red chili pepper, minced
1 scallion, minced
10-15g dried shrimps
1-2tbsp spicy bean sauce 郫縣豆瓣醬
1tbsp sugar
1-2tbsp dark vinegar 陳醋
1tbsp corn starch

Step 1: in 50-100g ground pork, mix in the following ingredients:

1tbsp soy sauce
1tbsp dark soy sauce
1tbsp rice/cooking wine
1tsp salt
1tsp sugar
1-2tsp five-spice powder
1tsp white pepper powder

Mix and stir in one direction till pork becomes sticky; add 1tbsp corn starch and 10-20g water, keep stirring so the pork is moist and tender when cooked! At the end, add 1tbsp sesame oil and mix well.

(I did NOT use THIS MUCH MEAT haha 😉 ! they are for next menu!)

Step 2: slice 3 egg plants into thin slices (shorter cooking time), mix well with 1tsp salt, 1tbsp rice vinegar (not the dark vinegar because we want to preserve color) and 1tbsp corn starch. This step helps squeeze out excessive water from eggplants, at the same time preserve color and nutrients.

Step 3: after resting eggplants for 5-10mins, squeeze out water from eggplants; put 10-15g dried shrimp in water to soften them.

Step 4: mince 1/2 whole garlic, 1tsp ginger, 1 red chili pepper and 1 scallion; chop dried shrimps into smaller pieces, reserve the water from dry shrimp to add in dish later while cooking.

Step 5: over medium-high heat, add oil in pan, add 1/2 minced garlic, minced ginger and 1/2 minced chili pepper and stir fry for around 30secs; when fragrance comes out, add in chopped dried shrimps and stir fry for another 30secs. Then turn up heat, add seasoned ground pork and stir fry for 1-2mins. Remove everything from pan.

Step 6: to pre-cook egg plants, there are various ways: steaming at medium heat for 15mins, deep-frying, stir-frying directly. I have tried both steaming and stir-frying, I do not think there is a big difference in texture, but more convenience.

stir fry directly:

over low-medium heat, add oil in pan, add the rest of 1/2 minced garlic and 1tbsp spicy bean sauce; stir fry till red oil comes out. Add in eggplants, 1tbsp sugar and 1/4 cup water or more, mix well and let eggplants coat with spicy bean paste
cover with lid and cook over medium-high heat for 2mins till eggplants soften