Ingredients

For Soaking Eggplants:

• 3-4 medium-sized Eggplants
• 1L Water
• 1 tbsp White vinegar

For Minced Pork:

• 150g Minced pork
• 1 tbsp Corn starch
• 1/2 tbsp Salt

For Stir-Fry and Sauce:

• Cooking oil (as needed)
• 2 Green onions, chopped
• 2 cloves Garlic, minced
• 1 inch Ginger, minced
• 1 Chili, chopped (optional, for a spicy kick)
• 1/4 tsp Salt
• 1 tsp Sugar
• 1 tbsp Soy sauce
• 1 tbsp Balsamic vinegar or Black vinegar
• 50ml Water

Step-by-Step Instructions

Step 1: Prepare the Eggplants

1. Cut and Soak the Eggplants: Begin by cutting the eggplants into long, thick strips or bite-sized pieces. In a large bowl, mix 1 liter of water with 1 tablespoon of white vinegar. Soak the eggplant pieces in the vinegar-water solution for about 15 minutes. This step helps remove any bitterness and prevents the eggplants from absorbing too much oil during frying.
2. Drain the Eggplants: After 15 minutes, drain the eggplants and pat them dry with a kitchen towel or paper towels.

Step 2: Prepare the Minced Pork

1. Marinate the Pork: In a small bowl, combine 150g of minced pork with 1 tablespoon of corn starch and 1/2 tablespoon of salt. Mix well to ensure the pork is evenly coated. Let the pork marinate for about 10 minutes. The corn starch helps tenderize the pork and gives it a smooth texture when cooked.

Step 3: Stir-Fry the Eggplant

1. Heat the Oil: In a large skillet or wok, heat enough cooking oil over medium heat. You’ll need enough oil to lightly fry the eggplants, so about 3-4 tablespoons should be sufficient.
2. Fry the Eggplants: Once the oil is hot, add the eggplant pieces in batches (if necessary) to avoid overcrowding the pan. Fry them for 3-5 minutes on each side until they are golden brown and soft. Remove the eggplants from the pan and set them aside on a plate lined with paper towels to absorb any excess oil.

Step 4: Cook the Minced Pork

1. Stir-Fry the Minced Pork: In the same skillet or wok, reduce the heat to medium and add a little more oil if needed. Add the marinated minced pork to the pan and stir-fry for about 5 minutes, breaking it up into small pieces as it cooks. Cook until the pork turns golden brown and slightly crispy.

Step 5: Make the Sauce

1. Sauté Aromatics: Push the pork to one side of the pan, and in the same skillet, add 2 minced garlic cloves, 1 inch of minced ginger, and chopped chili (if using). Sauté the aromatics for about 1-2 minutes until fragrant.
2. Add the Sauce Ingredients:
   • Stir in 1 tablespoon of soy sauce, 1 tablespoon of balsamic or black vinegar, and 1 teaspoon of sugar.
   • Add 50ml of water and stir to combine everything well. Let the sauce simmer for about 2 minutes until it slightly thickens.

Step 6: Combine and Finish

1. Return the Eggplants to the Pan: Add the fried eggplants back to the pan with the pork and sauce. Toss everything together gently to coat the eggplants and pork evenly in the sauce.
2. Add Green Onions: Finally, stir in the chopped green onions and cook for another 1-2 minutes.
3. Season to Taste: Check for seasoning and add more salt or pepper if needed.
4. Serve: Transfer the stir-fried eggplant with minced pork to a serving dish and garnish with extra green onions if desired. Serve hot with steamed rice for a complete meal.

Cooking Tips

• Choosing Eggplants: Asian varieties of eggplants, such as Chinese or Japanese eggplants, are best for this dish as they are less bitter and have a more tender skin. However, regular globe eggplants will also work well.
• Soaking Eggplants: Soaking the eggplants in vinegar-water helps reduce bitterness and prevents them from absorbing too much oil during frying. Don’t skip this step to ensure your eggplants stay soft and flavorful without being greasy.
• Controlling the Heat: Be mindful of the heat when cooking the minced pork. Cooking on medium heat allows the pork to brown and become slightly crispy without burning.
• Spice Level: If you prefer a spicier dish, you can add more chili or use a spicier variety. Alternatively, omit the chili if you want a milder version.

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a skillet over medium heat, adding a splash of water to loosen the sauce if needed.
• Freezing: While you can freeze the dish, the texture of the eggplants may become softer after thawing. To freeze, store the cooled dish in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving, Approximate)

• Calories: 290 kcal
• Protein: 15g
• Carbohydrates: 20g
• Fat: 15g
• Fiber: 5g
• Sugar: 5g
• Sodium: 800mg

FAQs

1. Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey can be substituted for minced pork in this recipe. The flavor will be slightly lighter, but it will still be delicious.

2. What type of vinegar should I use for the sauce?

Both balsamic vinegar and Chinese black vinegar work well in this dish. Balsamic adds a bit of sweetness, while black vinegar gives a more traditional Chinese flavor.

3. Can I make this dish vegetarian?

To make a vegetarian version, omit the minced pork and add tofu or mushrooms as a protein substitute. Adjust the seasoning as needed.

4. How can I prevent the eggplant from becoming too oily?

Soaking the eggplant in vinegar-water and patting them dry before frying helps reduce the amount of oil they absorb. Also, frying them quickly over high heat can prevent them from soaking up too much oil.

Conclusion

Stir-Fried Eggplant with Minced Pork is a delicious and easy-to-make dish that brings together the earthy flavor of eggplants and the savory richness of minced pork. The sauce, made with soy sauce, ginger, garlic, and a touch of vinegar, adds depth and brightness to the dish. Whether you’re looking for a comforting weeknight dinner or a dish to impress your guests, this stir-fry is a winner. Serve it with steamed rice, and you have a complete, flavorful meal that’s sure to please!