Steamed Eggplant with Vegetarian Minced Pork and Fermented Black Beans豉汁素肉碎蒸茄子
A classic Cantonese vegetarian dish featuring tender steamed eggplant topped with savory vegetarian minced pork and aromatic fermented black beans.
01Ingredients
- 1 large eggplant (approx. 300g)
- 150g vegetarian minced pork
- 2 tablespoons fermented black beans, rinsed and lightly crushed
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 red chili, deseeded and finely chopped (optional)
- 2 tablespoons light soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 4 tablespoons water (for sauce mixture)
- 1 teaspoon sesame oil
- 2 tablespoons cooking oil
Nutrition (per serving)285kcal
- Protein12.5g
- Carbs18g
- Fat18.5g
Fiber 4.2 gSodium 1240 mg
02Steps
- Wash and cut eggplant into 2-inch long wedges. Arrange them on a heatproof dish. Steam over high heat for 10-12 minutes until tender. Remove from steamer and drain any excess liquid.
- In a small bowl, combine light soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water. Stir well and set aside.
- Heat cooking oil in a wok or frying pan over medium heat. Add garlic, ginger, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add vegetarian minced pork and red chili (if using). Stir-fry until the vegetarian minced pork is heated through and lightly browned, breaking up any clumps.
- Pour the prepared sauce mixture into the wok with the vegetarian minced pork. Stir continuously until the sauce thickens. Drizzle with sesame oil.
- Spoon the vegetarian minced pork and black bean sauce mixture over the steamed eggplant. Serve immediately with steamed rice.
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