Spicy Pork and Eggplant Stir-fry with Oyster Sauce
A Symphony of Savory Flavors: Tender Pork and Silky Eggplant Stir-fried with Aromatic Oyster Sauce
Experience a delightful twist on a classic side dish! This recipe features succulent ground pork and tender eggplant, wok-tossed in a rich, umami-packed oyster sauce. It’s the perfect companion to your favorite rice!
Main Ingredients- 1 Eggplant
- 1-2 handfuls Ground Pork (approx. 100-150g)
- 1 Korean Green Chili Pepper (optional, for a hint of heat)
- 1 handful White Part of Scallion (finely chopped)
- 3-4 cloves Garlic (thinly sliced or minced)
- A little Cooking Oil (for stir-frying eggplant)
- A pinch of Black Pepper (for seasoning pork)
Savory Oyster Sauce Mixture- 1 Tbsp Water
- 1 Tbsp Cooking Wine (Cheongju or Mirin)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 tsp Starch (Cornstarch or Potato Starch)
- 1 Tbsp Water
- 1 Tbsp Cooking Wine (Cheongju or Mirin)
- 1 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 tsp Starch (Cornstarch or Potato Starch)
Cooking Instructions
Step 1
Begin by preparing all your ingredients meticulously. Wash the eggplant thoroughly under running water, trim off the stem, and cut it into 3-4 equal segments, then slice each segment lengthwise into approximately 2-3 cm pieces. Slice the garlic thinly or mince it. Finely chop the Korean green chili pepper and the scallions. For the ground pork, gently press it with paper towels to remove excess moisture; this will ensure a cleaner, more flavorful stir-fry.
Step 2
In a small bowl, combine 1 Tbsp of water, 1 Tbsp of cooking wine (Cheongju or Mirin), 1 Tbsp of soy sauce, 1 Tbsp of oyster sauce, and 1 tsp of starch. Whisk until well combined and smooth, creating your flavorful oyster sauce mixture. Ensure the starch is fully dissolved to avoid lumps.
Step 3
Heat about 3 Tbsp of cooking oil in a wok or large skillet over medium heat. Add all the prepared eggplant pieces. Eggplant absorbs oil readily, so don’t be shy with the amount. Stir-fry the eggplant until it becomes tender and develops a light golden-brown color on the surface, stirring occasionally.
Step 4
Once the eggplant surfaces are evenly browned and they feel tender when pressed,
Step 5
Remove the stir-fried eggplant from the pan and set it aside on a plate. Stir-frying the eggplant separately first helps maintain its texture and prevents it from becoming too mushy later in the dish.
Step 6
In the same pan (add about 2 Tbsp more cooking oil if needed), reduce the heat to low and add the sliced or minced garlic, chopped scallions, and Korean green chili pepper. Sauté until fragrant, taking care not to burn them. You want to gently release their aromas.
Step 7
As soon as the garlic, scallions, and chili pepper become aromatic, increase the heat to medium. Add the ground pork, along with a pinch of black pepper to help eliminate any porky odors. Break up the pork as it cooks, ensuring it browns evenly. Continue to stir-fry until the pork is no longer pink and is cooked through.
Step 8
Once the ground pork is cooked, turn the heat up to high. Return the reserved stir-fried eggplant to the pan and stir-fry everything together quickly to combine.
Step 9
Finally, pour the prepared oyster sauce mixture evenly over the ingredients in the pan. Continue stir-frying over high heat for about 1-2 minutes, allowing the sauce to thicken and coat everything beautifully. This will complete your delicious Spicy Pork and Eggplant Stir-fry. Taste and adjust seasoning with a little salt if needed. Serve hot with steamed rice and enjoy this flavor-packed dish!
