Chinese eggplant with spicy garlic sauce
Difficulty
Easy 👌20
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 1 | eggplant |
| 1 clove | garlic |
| ½ | green bell pepper |
| ½ | red bell pepper |
| 1 | green onion |
| 5 g | ginger |
| 30 g | ground pork |
| 1 tbsp | dark soy sauce |
| 2 tsp | starch |
| 2 tbsp | water |
| 1 tbsp | sugar |
| potato flour for dusting | |
| vegetable oil for frying | |
| salt | |
| pepper |
Metric
Imperial
How-To Videos
Utensils
- cutting board
- knife
- large mixing bowl
- wok or large frying pan
- slotted spoon
Nutrition per serving
Cal
244
244
Protein
12g
12g
Fat
8g
8g
Carb
29g
29g
Step 1/4
- 1 eggplant
- ½ green bell pepper
- ½ red bell pepper
- 1 stalk green onion
- 5 g ginger
- 1 clove garlic
- cutting board
- knife
Cut the eggplant into bite-sized pieces, slice the bell peppers, green onion, ginger, and garlic.
Step 3/4
- vegetable oil for frying
- wok or large frying pan
- slotted spoon
Heat enough vegetable oil to cover eggplant in a wok over medium-high heat and add the eggplant. Fry until golden brown. Remove eggplant from oil and set aside. Discard oil.
Step 4/4
- 30 g ground pork
- 1 tbsp dark soy sauce
- 2 tsp starch
- 2 tbsp water
- 1 tbsp sugar
- vegetable oil for frying
- salt
- pepper
Coat wok in a little oil and set over medium-high heat. Add the the peppers, green onion, ginger, garlic, ground pork, soy sauce, starch, and water to the wok and stir to combine. Fry until fragrant, then add sugar, pepper, fried eggplant, and salt to taste and cook for approx. 1 min. more. Transfer to serving plate and enjoy!
in Berlin