Tasty dish, we all love eggplant, including my son. He start eating eggplant since 2-3 years old. Every time I cook this dish, he really can finish his bowl of rice. I think he just like mommy, we like the taste of eggplant, with a mild sweet after cook and its texture is so soft and tender.
No salt was use in this recipe because fermented soy bean paste is very salty.
ingredients:
3 medium size eggplant, cute to cubes
some minced pork
3 cloves garlic, minced
1/2 inch ginger, minced
1 tbsp fermented soy bean paste
1 tsp soy sauce
1 tsp sugar
1 tsp soy sauce
1 tsp Shaoxing Wine 绍兴酒
- heat oil to fry eggplant until a light brown and become softer. Set aside.
- marinate minced pork with 1/2 tsp soy sauce and some tapioca starch. Set aside.
- pour out all oil but remain 1 tbsp of oil on pan, heat minced garlic & ginger until fragrant.
- put marinated minced pork and soy bean paste into frying pan, stir fry until pork is cook.
- add fried eggplant and stir fry to combine.
- add 1 tsp sugar and remaining 1/2 tsp soy sauce, keep stirring.
- lastly, add 1 tsp Shaoxing Wine 绍兴酒 into pan, stir all and off heat.
- serve with warm rice!
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