Salted Egg Yolk Stir-fried Eggplant with Minced Pork鹹蛋黃炒茄子豬肉末
A beloved Hong Kong comfort dish combining fluffy eggplant with richly textured minced pork, all bound together with the luxurious, creamy salted egg yolk sauce. The salted egg yolk creates a velvety coating that clings to every piece, while the pork adds savory depth and umami. This dish balances tender vegetables with protein-rich meat in a harmonious Cantonese stir-fry.
01Ingredients
- 600g Eggplant
- 250g Minced Pork
- 3 piece Salted Egg Yolks
- 3 clove Garlic
- 1 piece Red Chili
- 3 stalk Scallions
- 2tbsp Oyster Sauce
- 1tbsp Light Soy Sauce
- 1tsp Sugar
- 100ml Chicken Stock
- 1tsp Cornstarch
- 2tbsp Vegetable Oil
- 1tsp Sesame Oil
- 1tsp White Pepper Powder
Nutrition (per serving)312kcal
- Protein15.2g
- Carbs12.8g
- Fat21.4g
Fiber 3.2 gSodium 724 mg
02Steps
- Cut eggplant into cubes, lightly salt and let sit for 5 minutes to remove moisture
- Mash salted egg yolks with a fork until smooth and creamy
- Mince garlic and slice red chili, chop scallions into segments
- Mix cornstarch with chicken stock and set aside
- Heat vegetable oil in wok over high heat until smoking
- Add minced pork and stir-fry until cooked through, breaking into small pieces
- Add garlic and chili, stir-fry for 30 seconds until fragrant
- Add eggplant cubes and stir-fry for 3 minutes until starting to soften
- Pour in oyster sauce, light soy sauce, and sugar, toss well
- Pour cornstarch mixture into the wok and stir-fry for 1 minute until slightly thickened
- Add mashed salted egg yolks, stir gently and quickly to coat all ingredients evenly
- Drizzle sesame oil and sprinkle white pepper powder, remove from heat
- Transfer to serving plate, garnish with scallion segments and serve immediately
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