Minced Meat and Eggplant Stir-fry (肉末燒茄子)

This dish combines the rich, earthy flavors of eggplant with the savoriness of minced meat, all melded together in a delightful sauce. It's a comforting home-style dish that's well-loved in Chinese households. Here's how to bring this deliciousness into your own kitchen.

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Course Main Course

Cuisine Chinese

Ingredients

For the Eggplants:

2 medium eggplants cut into small cubes
Salt for soaking
2 tablespoons vegetable oil

For the Minced Meat:

300 g ground pork or beef
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch

For the Sauce:

2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1/2 cup water or chicken stock

Others:

3-4 cloves garlic minced
1 thumb-sized piece of ginger minced
2 green onions chopped (for garnish)

Instructions

Prep the Eggplants:

Soak the cubed eggplants in salted water for about 15-20 minutes. Drain and set aside. This step helps to remove any bitterness.

Marinate the Meat:

In a bowl, mix the ground meat with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15 minutes.

Prepare the Sauce:

In a separate bowl, combine the soy sauce, oyster sauce, sugar, and water or chicken stock. Mix well and set aside.

Cook the Eggplants:

Heat a wok or large pan over medium-high heat and add 1 tablespoon of vegetable oil.
Add the drained eggplant cubes and stir-fry until they start to soften. Remove them from the wok and set aside.

Cook the Minced Meat:

In the same wok, add another tablespoon of vegetable oil.
Add the minced garlic and ginger, sautéing until fragrant.
Add the marinated ground meat and stir-fry until it's mostly cooked through.

Combine and Simmer:

Return the cooked eggplants to the wok.
Pour the prepared sauce over the meat and eggplants.
Lower the heat, cover, and let it simmer for about 10 minutes or until the eggplants are fully cooked and have absorbed the flavors of the sauce.