Whenever I go to Chinese restaurants, one of the dishes that I love to order is Spicy Szechuan Eggplant or eggplants with minced pork. Most of the time, I end up with Lemon Chicken because my companions either don’t like eggplants or they like sweet and tangy better.
I haven’t tried making this dish at home before although I have a fair idea of how I should make it. It shouldn’t be so hard because I only have pork and eggplants as main ingredients.
Recently, I came across a recipe called Ground Pork and Diced Eggplants which is really interesting because it uses three kinds of sauces. Patterned from it and using oyster sauce, I made my version of Minced Pork with Eggplants.
- 1 pound ground pork
- 4-5 Asian eggplants
- a thumb of ginger, chopped
- 3 cloves of garlic, chopped
- 1 medium onion, chopped
- 1/2 cup oyster sauce
- 1 tbsp. brown sugar
- ground pepper to taste
- red chilies (optional)
Most recipes would tell you that you need to fry the eggplants separately. If you want to follow that step for the added crunch on the eggplant skin, then go heat up a pan and fry the eggplants until they’re cooked, then set them aside. If you’re like me who don’t want the extra oil (eggplants absorb oil very well), then don’t fry the eggplants separately, just include them as you cook the pork.
In a pan, heat up some oil then saute the garlic, onion, and ginger. I love the smell of these three being sauteed Add the ground pork and stir until it’s cooked halfway through.
Next add the eggplants. Stir then cover for 5 minutes or until the eggplants are cooked.
Pour in the oyster sauce and add the brown sugar and chilies. Simmer for another 3 minutes.
Serve and enjoy, preferably with a bowl of white fluffy rice!