Savory Chinese Eggplant Over Rice
Turn any eggplant skeptic into an eggplant lover with this irresistible Chinese-style Eggplant Over Rice!
Many people dislike eggplant due to its mushy texture. This dish, however, is so magically delicious that even those who dislike eggplant will find themselves devouring a whole bowl of rice! It’s a game-changer for eggplant lovers and haters alike.
Main Ingredients
- 2 medium eggplants
- 6-8 Korean green chili peppers (gwari gochu)
- 100g ground pork
- 2 regular green chilies
- 1 Tbsp cooking oil
Pork Marination
- 1 tsp soy sauce
- 1 tsp mirin (or cooking wine)
- 1 tsp cornstarch
- Pinch of black pepper
Stir-fry Sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (or cooking wine)
- 1/2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 4 Tbsp water
- 1 tsp soy sauce
- 1 tsp mirin (or cooking wine)
- 1 tsp cornstarch
- Pinch of black pepper
Stir-fry Sauce
- 1 Tbsp sugar
- 1 Tbsp mirin (or cooking wine)
- 1/2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 4 Tbsp water
Cooking Instructions
Step 1
Begin by preparing your ingredients. Wash the eggplants, Korean green chili peppers, and regular green chilies thoroughly and pat them dry. In a separate bowl, combine the ground pork with the marination ingredients: soy sauce, mirin, cornstarch, and black pepper. Mix well and let it marinate for a few minutes to tenderize the meat and enhance its flavor.
Step 2
Prepare the Korean green chili peppers by removing their stems and slicing them in half lengthwise. This helps them cook evenly and absorb the delicious sauce.
Step 3
For the eggplant, slice it diagonally into pieces about 1 cm thick. Aim for slices that are neither too thick nor too thin. This shape ensures the eggplant cooks through while maintaining a pleasing texture and allowing maximum sauce absorption.
Step 4
Finely mince the regular green chilies. This adds a pleasant kick to the dish. If you’re serving this to children or prefer a milder flavor, you can skip this step entirely. Adjust the spice level to your preference!
Step 5
Heat a dry skillet or wok over medium heat. It’s important to preheat the pan before adding ingredients. Add the sliced eggplant first and stir-fry lightly without any oil. This initial stir-frying helps to cook off some of the eggplant’s moisture, leading to a chewier texture and preventing it from becoming too soggy later on.
Step 6
Once the eggplant slices are lightly browned and slightly softened, remove them from the pan and set them aside. This preliminary cooking step is key to achieving a wonderful texture that holds up well against the sauce.
Step 7
Add the cooking oil to the same pan and increase the heat to medium-high. Add the marinated ground pork. Break up any clumps with your spatula and stir-fry until the pork is about halfway cooked through and no longer pink.
Step 8
When the pork is nearly cooked, add the halved Korean green chili peppers to the pan. Continue to stir-fry together for another minute or two, until the chili peppers soften slightly.
Step 9
Once the pork is fully cooked, pour in the prepared stir-fry sauce mixture (sugar, mirin, soy sauce, oyster sauce, and water). Stir well to combine everything.
Step 10
Now, return the pre-stir-fried eggplant slices to the pan. Gently toss them with the pork, chili peppers, and sauce, ensuring each piece is coated.
Step 11
Add the minced regular green chilies (if using) to the pan. Stir everything together once more. Remember, you can omit the green chilies if you prefer a less spicy dish.
Step 12
Continue to stir-fry over medium-high heat until the sauce thickens, glazes the ingredients beautifully, and the flavors meld together. This usually takes about 1-2 minutes. Serve hot over a bowl of steamed rice for a delicious and satisfying meal.
