Fish-fragrant eggplant

Fish-fragrant eggplant

Ingredients:
500g eggplant
100ml water
1 tablespoon oil
10g minced ginger
15g minced garlic
200g ground pork
10g chopped scallion
Cornstarch water, as needed

Seasonings:
1 tablespoon soy sauce
1 tablespoon white vinegar
2 tablespoons chili sauce
100ml water
1 teaspoon sugar

Instructions:

Wash the eggplant and cut it into diamond-shaped pieces.
Heat 1 tablespoon of oil in a wok, stir the eggplant pieces with the oil, add water, cover the wok and simmer for about 5 minutes until the eggplant is soft. Remove from the wok.
Heat the wok with oil and stir-fry minced ginger and garlic until fragrant.
Add the ground pork and stir-fry until the color turns white. Then add chili sauce and stir-fry until the oil turns red. Finally, add the rest of the seasonings and bring it to a boil.
Add the cooked eggplant from step 2 and stir-fry until well combined. Cook for about 3 minutes to let the eggplant absorb the sauce.
Drizzle some cornstarch water and stir-fry until the sauce thickens. Sprinkle with chopped scallion and serve.

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Eggplant Casserole

Ingredients:
500g eggplant
1 tbsp oil
150ml water
10g ginger, minced
15g garlic, minced
200g ground pork
Cornstarch slurry, as needed
Basil, as needed

Seasoning:
1 tbsp soy sauce
1 tbsp white vinegar
2 tbsp chili sauce
150ml water
1 tsp sugar
2 tsp cornstarch slurry

Instructions:

Heat a pan with oil, and sauté minced ginger and garlic until fragrant.
Add ground pork and sauté until cooked, then add chili sauce and cook until it produces red oil. Add the remaining seasoning and bring to a boil.
Add eggplant and stir-fry until coated evenly with the sauce. Cook for about 3 minutes until the eggplant is fully flavored.
Pour in the cornstarch slurry, stir well to thicken the sauce. Finally, sprinkle with basil and serve.