Materials
- 3 eggplants, sliced into thin strips
- 100g of ground meat (beef or pork or chicken or plant-based substitutes)
- 2 stalks of green onion, minced
- 2 slices of ginger, minced
- 3 cloves of garlic, minced
- 2 hot peppers, minced
- 1 tbsp of sweet bean pastew
- 2 tbsp of soy sauce
- 1 tbsp of vinegar
- 1 tbsp of oyster sauce
- 1 tbsp of sugar
- 1 tbsp of starch
- half of bowl of water
- lots of cooking oil
Instructions
- Mix the ‘fish sauce’: mix the following in a bowl: soy sauce, vinegar, oyster sauce, sugar, starch and water
- Add above average amount of oil to pan, turn the heat to high, add in the sliced eggplants and cook until it turns a bit yellow, set aside
- Add the ground meat, stir fry until cooked
- Add in green onion, ginger, garlic, and hot pepper, stir fry until aromatic
- Add in sweet bean paste, mix well
- Add in eggplant + fish sauce, mix well
- Cook until fish sauce is reduced, plate when the sauce is thick
Comments
As with some of the other recipes here, this can easily switch between vegetarian versus non-vegetarian depending on what ground pork you use. I personally think beyond beef ground beef works just fine (even better, tbh) as a vegetarian substitute.
Asian (I guess Chinese, at least) eggplants are long and thin. American eggplants are much larger and rounder. I think the Asian variety works a lot better for this dish because the texture of eggplant skin + meat is preserved on each slice. But the American variety probably works fine.
Source
Originally from here