Spicy & Sweet Pork and Eggplant Rice Bowl
Authentic Home Cooking: Pork and Eggplant Rice Bowl Recipe (with Stir-fried Pork and Cabbage)
A delightful rice bowl topped with a Chinese-style spicy and sweet stir-fried eggplant mixture. You’ll finish a whole bowl in no time!
Main Ingredients- 2 bowls of warm rice
- 200g pork (thinly sliced)
- 2 cabbage leaves
- 4 shiitake mushrooms
- 1 eggplant
- 1/2 stalk green onion
- 1 tbsp cooking oil
Pork Marinade- 1 tbsp cooking wine (to remove odor)
- 1 tsp cornstarch
- Pinch of salt
- Pinch of black pepper
Spicy & Sweet Sauce- 2 tbsp Doubanjiang (for rich flavor!)
- 1 tbsp minced garlic
- 1 tsp plum syrup (for sweetness and glaze)
- 1 tbsp cooking wine (to remove odor)
- 1 tsp cornstarch
- Pinch of salt
- Pinch of black pepper
Spicy & Sweet Sauce- 2 tbsp Doubanjiang (for rich flavor!)
- 1 tbsp minced garlic
- 1 tsp plum syrup (for sweetness and glaze)
Cooking Instructions
Step 1
First, thinly slice the pork. Place it in a bowl and toss with 1 tsp cornstarch and 1 tbsp cooking wine to marinate. Season with a pinch of salt and black pepper to tenderize the meat and remove any gamey odors. Let it sit for about 5 minutes.
Step 2
While the pork is marinating, let’s prepare the vegetables! Wash the eggplant and slice it into 0.5cm thick half-moons. Remove the stems from the shiitake mushrooms and slice them thinly, about 0.3cm thick. Coarsely shred the cabbage and finely chop the green onion.
Step 3
Now, let’s get stir-frying! Heat 1 tbsp of cooking oil in a pan over medium heat. Add the marinated pork and break it apart with your spatula as it cooks until lightly browned.
Step 4
Once the pork is almost cooked through, add the sliced eggplant, shiitake mushrooms, shredded cabbage, and chopped green onion to the pan. Stir-fry everything together for another 2-3 minutes until the vegetables are slightly tender and well combined with the pork. Keep the heat on medium.
Step 5
When the vegetables are tender-crisp, it’s time for the flavor magic! Quickly stir in 1 tbsp minced garlic, 2 tbsp Doubanjiang, and 1 tsp plum syrup. Stir-fry on high heat for about 1 minute until the sauce coats everything evenly and becomes fragrant. Be careful not to burn the sauce!
Step 6
Serve the delicious stir-fried pork and eggplant mixture generously over a bowl of warm rice. For an extra touch, sprinkle some toasted sesame seeds on top. Enjoy your flavorful meal!
