A savory and voluminous Chinese stir-fry from Koutaro Koutaro, made with easy-to-use sliced pork and seasonal eggplant. The secret to tender pork and the exquisite seasoning that perfectly complements rice make this a must-try. It's a perfectly balanced dish that pairs exceptionally well with rice, making you want to eat multiple servings.
Ingredients
Main Ingredients (2 servings)
- Eggplant 3 medium
- Sliced Pork 150g
- Potato Starch 1 tbsp
- Garlic 1 clove
- Red Chili Pepper 1
Seasonings
- Salt to taste
- Vegetable Oil 2 tbsp + a little more
- [A] Oyster Sauce 2 tsp
- [A] Soy Sauce 2 tsp
- [A] Sugar 1/2 tbsp
- [A] Cooking Sake (Rice Wine) 2 tbsp
- Sesame Oil 1 tbsp
Steps
- In a bowl, place the Sliced Pork 150g and season with Salt to taste.
- Coat the pork with Potato Starch 1 tbsp and massage it in. [This is the key!] Massaging in the potato starch locks in the juices, making the pork tender and helping the sauce adhere better.
- In a bowl, combine Oyster Sauce 2 tsp, Soy Sauce 2 tsp, Sugar 1/2 tbsp, and Cooking Sake (Rice Wine) 2 tbsp. Mix well to create the sauce mixture.
- Trim the ends of the eggplants, cut them lengthwise into three pieces, and then into stick shapes so they can be easily stir-fried with the pork.
- Heat Vegetable Oil 2 tbsp in a frying pan. Add the cut eggplants and stir-fry, coating them evenly with oil. [This is the key!] Searing the skin side first will result in a beautiful color.
- While the eggplant is cooking, crush Garlic 1 clove, remove the germ, and mince it. [This is the key!] Crushing the garlic before mincing enhances its aroma.
- Once the skin side of the eggplant is nicely browned, flip it over and sear the other side until browned. [This is the key!] Searing well initially will give it a melt-in-your-mouth texture.
- Once the eggplant is cooked, remove it from the frying pan temporarily. [This is the key!] Cooking the eggplant separately leads to a more delicious result.
- Add a little Vegetable Oil to the frying pan and spread it out. Add the seasoned sliced pork and stir-fry.
- Once the pork is fragrant, add the minced garlic and the torn Red Chili Pepper 1. [This is the key!] If you don't like spicy food, omit the seeds from the chili pepper.
- Return the cooked eggplant to the frying pan, stir briefly, and then add the prepared sauce mixture.
- Once everything is quickly coated, add Sesame Oil 1 tbsp for fragrance and shine. [This is the key!] The potato starch will thicken the sauce, ensuring it coats everything well.
- Once well combined, transfer to a plate and serve. It's ready!
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