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Prepare your taste buds for a culinary delight as we delve into the world of stir-fried eggplant, a dish bursting with flavor and wholesome goodness. Contrary to traditional methods, this recipe introduces a unique twist by forgoing the use of oil at the start of the cooking process, resulting in a healthier and more vibrant dish. With tender eggplant slices, savory minced pork, and a delectable sauce infused with garlic, ginger, and chili, this stir-fried eggplant recipe promises to tantalize your senses and leave you craving for more.
Ingredients:
Minced Pork: Begin with 150 grams of minced pork, which adds a savory and protein-rich element to the dish. Minced pork pairs perfectly with eggplant, creating a hearty and satisfying meal.
Corn Starch: Use 1 tablespoon of corn starch to coat the minced pork, helping to tenderize the meat and create a crispy texture when stir-fried. Corn starch also acts as a thickening agent for the sauce, ensuring that it clings to the eggplant and pork.
Salt: Incorporate ½ tablespoon of salt to season the minced pork, enhancing its flavor and ensuring that it is well-seasoned before cooking.
Cooking Oil: Although traditionally used at the start of stir-frying, cooking oil is omitted in this recipe until later in the cooking process. This unique approach reduces the overall fat content of the dish while still achieving a deliciously flavorful result.
Green Onion: Chop some green onion to garnish the stir-fried eggplant, adding a pop of color and freshness to the dish. Green onion also imparts a subtle onion flavor that complements the other ingredients.
For Soaking Eggplants:
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