Chinese Braised Eggplant with Minced Pork Noodles
Tender eggplant, savory minced pork, and noodles are braised in a glossy Chinese-style sauce with garlic, ginger, soy, oyster sauce, and ground bean sauce. It is rich, comforting, and perfect when you want a saucy one-wok dinner with deep umami flavor.
Servings4 Portions
Prep Time35 Mins
Cook Time30 Mins
Difficulty
Intermediate
Ingredients
4
- ground pork8 oz
- eggplant2 lb
- dried spaghetti or noodles10 oz
- bell pepper0.5
- ginger1 tbsp
- garlic cloves1 tbsp
- red chili1
- cooking oil4 tbsp
- Shaoxing wine2 tsp
- light soy sauce5 tsp
- dark soy sauce1 tsp
- oyster sauce2 tbsp
- ground bean sauce2 tbsp
- chicken stock2 cup
- sesame oil0.5 tsp
- cornstarch0.5 tsp
- ground white pepper0.3 tsp
- salt1 tsp
- Chopped cilantro0.3 cup
Step-by-Step Instructions
01
Stir 1 tsp salt into 8 cups water in a large bowl. Add the cubed eggplant and soak for 15 minutes, then drain well and gently squeeze out excess water with your hands or a clean towel. Set aside.
02
In a bowl, combine the ground pork with Shaoxing wine, white pepper, 2 tsp light soy sauce, sesame oil, cornstarch, and 2 tsp water. Mix until slightly sticky, then marinate for 15 to 20 minutes.
03
Cook the spaghetti or noodles according to the package directions until just tender. Drain and set aside; do not overcook, as the noodles will be tossed in the sauce later.
04
Heat 1 tbsp cooking oil in a wok or large skillet over medium heat. Add the bell pepper and stir-fry for about 1 minute, just until slightly softened. Transfer to a plate.
05
Add the remaining 3 tbsp oil to the wok and reduce the heat to low. Stir-fry the ginger and garlic for about 30 seconds, then add the red chili and cook briefly until fragrant. Stir in the ground bean sauce and cook for 1 minute to develop its flavor.
