Savor Chinese Eggplant Stir-Fry with Ground Pork Delight
This savory Chinese eggplant stir-fry with ground pork is a comforting and exotic dish perfect for dinner.
Ingredients
Instructions
Preparation
Cut the Chinese eggplants into long pieces, about 3-4 inches in length. Soak in water and white vinegar for about 20 minutes.
In a large pan over medium heat, add 1 tablespoon of avocado oil. Sauté the minced garlic until golden brown, about 1-2 minutes.
Add the ground pork to the pan, breaking it apart as it cooks, stirring until golden brown, about 5-7 minutes.
Sprinkle in the salt, black pepper, and Chinese cooking wine. Add dry chili peppers and spring onions, stirring for another 2 minutes.
In a separate bowl, whisk together chicken stock, soy sauce, sugar, black vinegar, rice vinegar, and grated garlic. Pour over the pork mixture.
Bring to a gentle simmer and cook uncovered for about 3-5 minutes.
If using tapioca starch, mix with a little water to create a slurry and stir into the pan to thicken the sauce.
Serve hot over steamed rice.
Nutrition
- Serving Size
- 1 serving
- Calories
- 350 kcal
- Carbohydrate Content
- 18 g
- Protein Content
- 22 g
- Fat Content
- 20 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 60 mg
- Sodium Content
- 700 mg
- Fiber Content
- 6 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 17 g
