Hakka Style Braised Eggplant with Minced Pork (客家肉末茄子)
客家肉末茄子 (Hakka Style Braised Eggplant with Minced Pork) is a classic Hakka dish that features tender eggplant braised in a savory minced pork sauce. This comforting and flavorful dish is a staple in Hakka cuisine and is perfect for a satisfying meal.
Ingredients
- 2 large eggplants, cut into bite-sized pieces
- 250g minced pork
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 cup water
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Heat the cooking oil in a large pan over medium heat. Add the minced pork and cook until browned.
- Add the garlic, ginger, and green onions to the pan. Stir-fry for 2-3 minutes until fragrant.
- Add the soy sauce, oyster sauce, and sugar to the pan. Stir to combine.
- Add the eggplant pieces to the pan and stir to coat them with the pork and sauce mixture.
- Pour in the water and bring to a simmer. Cover the pan and cook for 15-20 minutes, or until the eggplant is tender.
- Season with salt and pepper to taste. Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Protein
- 18g
- Carbohydrates
- 15g
- Fat
- 16g
- Fiber
- 6g
Supplies
Large pan Cooking spoon Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serve the Hakka Style Braised Eggplant with Minced Pork over steamed rice for a complete and satisfying meal.
Tips & tricks
For a vegetarian version, you can substitute the minced pork with diced tofu for a delicious meat-free alternative.
Cost
$10