Cantonese Eggplant with Minced Meat

Ingredients

• 2 large Chinese eggplant, cut into batons
• 200 g ground pork
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 2 stalks green onions, chopped
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 0.5 cup water

Steps

1. Cut the eggplant into 2-inch batons. Soak them in lightly salted water for 10 minutes to prevent browning and reduce oil absorption, then drain and pat thoroughly dry.
2. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Fry the eggplant pieces until they are soft and slightly browned. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Add the minced pork and stir-fry until browned and fully cooked.
4. Add the minced garlic and ginger to the pork, sautéing for about 30 seconds until fragrant.
5. Return the eggplant to the pan. Stir in the oyster sauce, light soy sauce, dark soy sauce, and sugar.
6. Mix the cornstarch with the water to create a slurry. Pour it into the pan and stir gently until the sauce thickens and coats the eggplant and meat perfectly.
7. Garnish with chopped green onions and serve immediately over hot steamed rice.