Beijing Style Stewed Eggplant with Minced Pork (肉末茄子煲)
肉末茄子煲 (Beijing Style Stewed Eggplant with Minced Pork) is a classic dish in Beijing cuisine, known for its savory and aromatic flavors. This recipe combines tender eggplant with flavorful minced pork, creating a delicious and comforting dish that pairs perfectly with steamed rice.
Ingredients
- 2 medium-sized eggplants, cut into cubes
- 250g minced pork
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a wok or deep pan over medium heat.
- Add minced garlic, ginger, and green onions. Sauté until fragrant.
- Add minced pork and cook until browned.
- Stir in soy sauce, Shaoxing wine, and sugar. Mix well.
- Add the cubed eggplants and stir to combine with the pork mixture.
- Pour in chicken broth and bring to a simmer. Cover and cook for 15-20 minutes, or until the eggplants are tender.
- Season with salt and pepper to taste.
- Transfer to a serving dish and garnish with additional chopped green onions, if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 18g
- Carbohydrates
- 15g
- Fat
- 16g
Supplies
Wok or Deep Pan Cutting Board Knife Measuring Spoons Measuring Cups Serving Dish
Tools
Stovetop
Serving suggestions
Serve the 肉末茄子煲 with steamed white rice for a complete and satisfying meal.
Tips & tricks
For a spicier version, add a teaspoon of chili garlic sauce or crushed red pepper flakes during cooking.
Cost
$12