Pork and Eggplant (肉末茄子🍆)

Name: Pork and Eggplant (肉末茄子🍆)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium Chinese long eggplants; 1 lb ground pork; 1 head garlic, minced; 1 Tsp Dark premium soy sauce (for color); 1 Tsp tamari soy sauce(for flavor); 1 Tsp fermented blackbean paste; 1/2 Tsp raw sugar

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Creamy steamed Chinese eggplant sauteed with ground pork sauce is great to serve over rice or pasta.

Eat Whole 2 Thrive @EatWhole2Thrive

Florida

Creamy steamed Chinese eggplant sauteed with ground pork sauce is great to serve over rice or pasta.

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Ingredients

30 mins

4 servings

4medium Chinese long eggplants
1 lbground pork
1 headgarlic, minced
1 TspDark premium soy sauce (for color)
1 Tsptamari soy sauce(for flavor)
1 Tspfermented blackbean paste
1/2 Tspraw sugar

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Steps

30 mins

1

Steam eggplant in a steamer for 10 minutes until tender. Here I use rice cooker for the task
2

Once eggplant is done, shred eggplant by a fork to make them into thin stripes. The thinner the better.
3

Heat up a cast iron wok, sauté ground pork until cooked. Add all seasonings one by one. Adjusted volume of seasonings by taste because reach brand taste different in saltiness.
4

Finally, add cooked eggplant stripes and sauté until flavor incorporate well. Sprinkle chopped green onions on top
5

Eggplant is better to find locally grown

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Cooksnaps

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Eat Whole 2 Thrive @EatWhole2Thrive

on October 09, 2016 23:29

Florida

Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!