Chinese Stuffed Eggplant
What You Will Need
Ingredients
- 2 Eggplant
- 150g Minced Pork
- 30g Shiitake Mushroom (diced)
- 15g Chopped Spring Onion
- 2tbsp Cornstarch (For stuffing)
Marinade
- 1tbsp Lee Kum Kee Salt Reduced Oyster Sauce
- 1tsp Lee Kum Kee Pure Ground Fragrant Sesame Oil
- 1tsp Cornstarch
- 15ml Water
Seasoning
- 1.5 tbsp Lee Kum Kee Salt Reduced Oyster Sauce
- 1tsp Lee Kum Kee Pure Ground Fragrant Sesame Oil
- 80ml Water
- ½ tsp Cornstarch
Made with
Lee Kum Kee products
How to make it
-
Rinse the eggplant. Cut them into 2.5cm thick slices diagonally and slice in the middle again. Be careful not to cut off. Then soak in water slightly, Remove and set aside.
-
Add marinade to the mixture of pork, shiitake mushrooms and chopped spring onion（10g）and stir well. Divide into 12 parts and set aside. Mix seasonings well and set aside.
-
Coat the inside of each eggplant with cornstarch and stuff with pork fillings. Set aside.
-
Heat the wok with oil, add eggplant and pan-fry them until medium well. Add seasonings and cook until done. Serve and sprinkle with remaining chopped spring onion.
Tips
After cutting the eggplant, soak it in water to prevent oxidation and blackening.
Choose minced pork with 70% lean meat and 30% fat, so it tastes better.
Add some cornstarch when stuffing the eggplant so the fillings don't fall out easily when cooking.
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