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Home-style Braised Eggplant in Soy Sauce

groups3 servingsspeedEasycountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-frylocal_fire_departmentMild
Allergens:warningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total
01
Preparation
00:00:21
  • Prepare 3 purple eggplants and place them in a large bowl
  • Add 1 tsp of salt and 500 ml of clean water
  • Wash the skin of the eggplants thoroughly, then remove and drain
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Watch out

The eggplant skin is not peeled, so it must be scrubbed thoroughly during washing to avoid residual dirt.

Ingredients:purple eggplant (3 piece)Salt (1 tsp)
Tools:bowl
02
Preparation
00:01:19
warningStay safe

Curl your fingers inward when cutting with a cleaver to hold ingredients steady and prevent cutting your fingers.

  • Cut off and discard the eggplant stems, then cut into rolling wedges and place in a large bowl
  • Slice 100 g of lean pork thinly and chop into coarse minced meat
  • Cut 3 green chilies and 3 red chilies into diagonal slices
  • Smash 1 head of garlic and chop into minced garlic
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Watch out

When cutting into rolling wedge pieces, pay attention to the fingers to prevent the knife from slipping and causing cuts.

Ingredients:purple eggplantminced lean pork (100 g)green chili pepper (3 piece)red chili (3 piece)Garlic (1 head)
Tools:chopping boardcleaver
03
Preparation
00:01:50
  • Add 1 tbsp of salt and 1 tbsp of white vinegar to the cut eggplants, mix well by hand, and marinate for 10 minutes to draw out moisture
  • In another bowl, add 0.5 tsp salt, 0.5 tsp mushroom powder, 0.25 tsp white pepper, 1 tsp sugar, 0.5 tsp dark soy sauce, 1 tbsp light soy sauce, and 1 tbsp oyster sauce, mix well and set aside
  • Prepare a small bowl with 1 tbsp corn starch and 50 ml clean water, mix well to form starch slurry
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Watch out

Salt and white vinegar must be mixed evenly, otherwise some eggplant won't release moisture completely and may oxidize.

Ingredients:Salt (1 tbsp)white vinegar (1 tbsp)mushroom powder (0.5 tsp)white pepper powder (0.25 tsp)sugar (1 tsp)dark soy sauce (0.5 tsp)light soy sauce (1 tbsp)oyster sauce (1 tbsp)corn starch (1 tbsp)
Tools:bowl
04
Preparation
00:04:27
  • Add an appropriate amount of clean water to the marinated eggplant to wash it and rinse off the excess salt on the surface
  • Use the hands to thoroughly squeeze out the water inside the eggplant, squeeze it as dry as possible, and put it in a clean bowl for later use
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Watch out

Moisture must be squeezed out as much as possible, otherwise it will release water during stir-frying and ruin the texture.

Ingredients:purple eggplant
Tools:bowl
05
Active Cooking
00:05:11
warningStay safe

Hot oil may splatter when adding ingredients; keep a safe distance and operate carefully when pouring in the eggplant.

  • Heat 2 tbsp of cooking oil in a pan
  • Once hot, pour in the squeezed eggplant and stir-fry continuously with a spatula
  • Continue stir-frying until the eggplant becomes soft and changes color, then remove and set aside
local_fire_departmentMedium-high heat, about 2 to 3 minutes
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Watch out

The oil must be hot enough before adding eggplant, otherwise it will absorb too much oil and stick to the pan.

Ingredients:Cooking oil (2 tbsp)purple eggplant
Tools:spatulawok
06
Active Cooking
00:05:53
  • Leave remaining oil in the pan, add 100 g of minced pork and minced garlic
  • Stir-fry quickly until the minced meat changes color and garlic aroma is released
  • Add the sliced chilies and prepared sauce, stir-fry rapidly over high heat until the soup boils
local_fire_departmentHigh heat, about 2 minutes
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Watch out

Minced meat must be stirred and broken up quickly after entering the pan, otherwise it will clump together.

Ingredients:Garlicgreen chili pepperred chili
Tools:wok
07
Active Cooking
00:06:33
  • Pour all the cooked eggplant back into the pan
  • Stir-fry continuously so that every piece of eggplant is evenly coated with sauce
  • Finally, add water starch, stir-fry rapidly over high heat until the sauce thickens and coats the ingredients, then remove from heat
local_fire_departmentHigh heat, about 90 seconds
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Watch out

Stir quickly after adding water starch, otherwise the starch will clump and burn at the bottom.

Ingredients:purple eggplant
Tools:spatulawok

groceryAll Ingredients

purple eggplant3 piece
Salt2 tsp
white vinegar1 tbsp
minced lean pork100 g
green chili pepper3 piece
red chili3 piece
Garlic1 head
mushroom powder0.5 tsp
white pepper powder0.25 tsp
sugar1 tsp
dark soy sauce0.5 tsp
light soy sauce1 tbsp
oyster sauce1 tbsp
corn starch1 tbsp
Cooking oil2 tbsp

blenderAll Tools Needed

bowlchopping boardcleaverspatulawok