Flavorful Pork and Eggplant Stir-fry Rice Bowl
Flavorful Pork and Eggplant Stir-fry Rice Bowl
Elevate Your Dinner: Transforming Eggplant Stir-fry with Pork into a Chinese Delicacy
Here’s a recipe for a delicious rice bowl featuring minced pork and tender stir-fried eggplant, perfect for dinner. This dish is more than just a meal; it brings the sophisticated flavors of high-end Chinese cuisine right into your home kitchen. Try this when you crave something special and exciting! The rich texture of eggplant and the savory depth of pork will make you finish your rice bowl in no time.
For the Eggplant Stir-fry- 2 eggplants
- 150g minced pork
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/4 onion
- 1 clove garlic, minced
- 5g ginger, minced
- 2 Tbsp sweet corn
- 8 dried Vietnamese chili peppers
For the Sauce- 1 Tbsp chili powder
- 1 tsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or Shaoxing wine)
- 1 tsp fermented bean paste (Doubanjiang)
- 1 Tbsp oyster sauce
- Pinch of black pepper
- 2 Tbsp potato starch (for coating eggplant)
- 1 Tbsp potato starch (for thickening sauce)
- 1 Tbsp chili powder
- 1 tsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or Shaoxing wine)
- 1 tsp fermented bean paste (Doubanjiang)
- 1 Tbsp oyster sauce
- Pinch of black pepper
- 2 Tbsp potato starch (for coating eggplant)
- 1 Tbsp potato starch (for thickening sauce)
Cooking Instructions
Step 1
First, let’s prepare the aromatic vegetables that will enhance the flavor of your rice bowl. Finely mince the garlic and ginger. Chop the green onion finely as well. Dice the red bell pepper, green bell pepper, and onion into similar small pieces so they meld beautifully with the sauce.
Step 2
Get your sweet corn ready for a touch of sweetness. The dried Vietnamese chili peppers will add a spicy kick and aroma; cut them in half after removing the seeds. (You can adjust the amount or omit them if you prefer less heat.)
Step 3
Now for the star ingredient, the eggplant. Wash it thoroughly, pat it dry, and then slice it diagonally into about 2cm thick pieces. Two eggplants should yield a generous portion for two servings.
Step 4
All your ingredients for the eggplant and pork rice bowl are now prepped! If you’re unsure about the best way to chop your vegetables, feel free to refer to our accompanying video recipe for detailed guidance.
Step 5
Let’s give the eggplant a crispy coating! Place the sliced eggplants in a bowl and add 2 tablespoons of potato starch. Toss them gently until each piece is evenly coated. This step is key to achieving a wonderfully crisp texture when fried.
Step 6
Heat about 2 inches of cooking oil in a wok or deep pan to 170°C (340°F). Carefully add the starch-coated eggplant pieces and deep-fry them. Fry for about 5 minutes, turning them occasionally, until they turn a beautiful golden brown and are tender inside. This ensures they are evenly cooked and crisp.
Step 7
Once the eggplant pieces are golden and crispy, remove them from the oil using a slotted spoon or strainer. Drain them on paper towels or a wire rack to remove excess oil. Set them aside on a plate; this will make it easier to toss them with the sauce later.
Step 8
Now, let’s start cooking the flavorful stir-fry sauce. Heat a wok or large skillet over medium-high heat with a bit of oil. Add the minced garlic, ginger, chopped green onion, and minced pork. Stir-fry vigorously until the pork is cooked through. Break up any clumps of pork with your spatula as you stir-fry.
Step 9
Once the pork is cooked, add the soy sauce and cooking wine (mirin or Shaoxing wine) and stir-fry briefly. This helps to eliminate any porky odors and infuses the meat with wonderful aroma and depth. Stir-fry until you get a slight ‘wok hei’ (breath of the wok) aroma.
Step 10
Next, add the prepared red bell pepper, green bell pepper, and onion to the wok. Toss in the chili powder, sugar, fermented bean paste (Doubanjiang), and oyster sauce. These ingredients will create a complex and delicious flavor profile.
Step 11
Stir-fry the chili powder until fragrant and it releases its oils, creating a vibrant red color. Since the vegetables are finely chopped, they will cook quickly; stir-fry over medium-high heat to maintain some of their crispness. When the vegetables are tender and have a beautiful reddish hue, pour in 200ml of water and bring it to a simmer. In a small bowl, mix 1 tablespoon of potato starch with a little water to create a slurry. Gradually add this slurry to the wok while stirring constantly, until the sauce thickens to your desired consistency – rich and glossy.
Step 12
With the sauce perfectly thickened, gently fold in the fried eggplant pieces and sweet corn. Toss everything together quickly and gently to coat the eggplant evenly with the rich sauce. Your delicious pork and eggplant stir-fry is now ready!
Step 13
Serve this flavorful pork and eggplant stir-fry generously over a bowl of hot steamed rice for a complete and satisfying meal. No other side dishes will be needed! Enjoy your delicious homemade Chinese-inspired delicacy!
