Eggplant Stir Fry with Minced Meat
Eggplant Stir Fry with Minced Meat
Ingredients
For the Main Dish
- 400 g Chinese eggplant, 2 medium, sliced into thick batons
- 1 pinch salt, generous, for eggplant
- 3 tablespoons vegetable oil, divided
- 1 ginger, thumb-sized, sliced
- 4 cloves garlic, finely chopped
- 4 shallots, finely chopped
- 20 g red chilies, 2, finely chopped
- 1/2 tablespoon taucheo, fermented soybean paste
- 175 ml chicken stock, or 3/4 cup plain water
- 1 handful fresh coriander
- 1 spring onion, chopped
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Meat Mixture
- 125 g minced meat, of choice
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/8 teaspoon white pepper
For the Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- 1
Slice the eggplant into thick batons. Add a generous pinch of salt and set aside for 15 minutes, ideally 30 minutes and up to 1 hour. This salting process will pull moisture from the eggplant, improve its texture, and prevent it from absorbing too much oil when frying.
⏱️ 5 min
- 2
While the eggplant is salting, prepare the meat mixture. In a bowl, combine the 125 grams of minced meat of choice with 1 teaspoon of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and 1/8 teaspoon of white pepper. Mix all ingredients well with a fork.
⏱️ 5 min
- 3
Prepare the sauce by combining 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1/4 teaspoon of white pepper in a small bowl. Mix until well combined.
⏱️ 3 min
- 4
After the eggplant has salted, rinse it quickly under running water and pat dry thoroughly with paper towels.
⏱️ 2 min
- 5
Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the prepared eggplant batons to the hot wok and fry until they are slightly golden and charred in some spots. The eggplant does not need to be cooked through at this stage. Remove the fried eggplant from the wok and set aside.
⏱️ 7 min
- 6
Heat the remaining 1 tablespoon of vegetable oil in the same wok over medium heat. Add the thumb-sized sliced ginger, 4 cloves of finely chopped garlic, 4 finely chopped shallots, and 20 grams (2) of finely chopped red chilies to the wok. Fry these aromatics until they have softened.
⏱️ 5 min
- 7
Turn the heat down to low. Add 1/2 tablespoon of taucheo (fermented soybean paste) to the wok and fry it briefly until it smells very fragrant. Ensure not to burn the taucheo, as it can turn bitter.
⏱️ 2 min
- 8
Turn the heat back up. Add the seasoned minced meat mixture to the wok. Stir-fry the minced meat until it is evenly browned. Pour in the prepared sauce mixture and continue to stir-fry, coating the meat and aromatics.
⏱️ 5 min
- 9
Return the fried eggplant to the wok with the minced meat and sauce. Add 175 ml (3/4 cup) of chicken stock (or plain water) to the wok. Bring the mixture to a simmer and cook until the eggplant is tender and fully cooked through.
⏱️ 8 min
- 10
In a small bowl, combine 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Pour the cornstarch slurry into the simmering mixture in the wok. Continue to cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly to your desired consistency.
⏱️ 2 min
- 11
Stir through a handful of fresh coriander and 1 chopped spring onion. Serve hot with a generous amount of rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Stir Fry with Minced Meat
For the Main Dish
- 400 g Chinese eggplant, 2 medium, sliced into thick batons
- 1 pinch salt, generous, for eggplant
- 3 tablespoons vegetable oil, divided
- 1 ginger, thumb-sized, sliced
- 4 cloves garlic, finely chopped
- 4 shallots, finely chopped
- 20 g red chilies, 2, finely chopped
- 1/2 tablespoon taucheo, fermented soybean paste
- 175 ml chicken stock, or 3/4 cup plain water
- 1 handful fresh coriander
- 1 spring onion, chopped
For the Cornstarch Slurry
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Meat Mixture
- 125 g minced meat, of choice
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/8 teaspoon white pepper
For the Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- 1
Slice the eggplant into thick batons. Add a generous pinch of salt and set aside for 15 minutes, ideally 30 minutes and up to 1 hour. This salting process will pull moisture from the eggplant, improve its texture, and prevent it from absorbing too much oil when frying.
⏱️ 5 min - 2
While the eggplant is salting, prepare the meat mixture. In a bowl, combine the 125 grams of minced meat of choice with 1 teaspoon of light soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and 1/8 teaspoon of white pepper. Mix all ingredients well with a fork.
⏱️ 5 min - 3
Prepare the sauce by combining 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1/4 teaspoon of white pepper in a small bowl. Mix until well combined.
⏱️ 3 min - 4
After the eggplant has salted, rinse it quickly under running water and pat dry thoroughly with paper towels.
⏱️ 2 min - 5
Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the prepared eggplant batons to the hot wok and fry until they are slightly golden and charred in some spots. The eggplant does not need to be cooked through at this stage. Remove the fried eggplant from the wok and set aside.
⏱️ 7 min - 6
Heat the remaining 1 tablespoon of vegetable oil in the same wok over medium heat. Add the thumb-sized sliced ginger, 4 cloves of finely chopped garlic, 4 finely chopped shallots, and 20 grams (2) of finely chopped red chilies to the wok. Fry these aromatics until they have softened.
⏱️ 5 min - 7
Turn the heat down to low. Add 1/2 tablespoon of taucheo (fermented soybean paste) to the wok and fry it briefly until it smells very fragrant. Ensure not to burn the taucheo, as it can turn bitter.
⏱️ 2 min - 8
Turn the heat back up. Add the seasoned minced meat mixture to the wok. Stir-fry the minced meat until it is evenly browned. Pour in the prepared sauce mixture and continue to stir-fry, coating the meat and aromatics.
⏱️ 5 min - 9
Return the fried eggplant to the wok with the minced meat and sauce. Add 175 ml (3/4 cup) of chicken stock (or plain water) to the wok. Bring the mixture to a simmer and cook until the eggplant is tender and fully cooked through.
⏱️ 8 min - 10
In a small bowl, combine 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Pour the cornstarch slurry into the simmering mixture in the wok. Continue to cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly to your desired consistency.
⏱️ 2 min - 11
Stir through a handful of fresh coriander and 1 chopped spring onion. Serve hot with a generous amount of rice.
⏱️ 1 min