Monday, March 7, 2011

魚香茄子煲/Braised Eggplant with Shredded Pork and Veggies

This Braised Eggplant with Shredded Pork and Veggies dish is a classic Chinese dish.  You can find this dish on the menu at most Chinese restaurants.  This dish is very delicious and it's one of my favourites.  You can serve this dish along with a bowl of rice for a complete meal.  You can also use this as a sauce base for noodles because this dish is very flavourful so you don't really need to add anything else.


  • 2 medium sized eggplant
  • 3 oz shredded pork
  • 1 carrot
  • 2 tbsp dried Wood ear mushrooms
  • 2 tbsp chopped green onion
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 1 tsp sugar
  • 2 tsp broad bean paste
  • soy sauce as taste
  • Half tsp white vinegar
  • 1 tsp sesame oil
  • 1 tbsp cornstarch water
  • 1 cup grape seed oil
  • Half cup of chicken stock or water

To marinate the pork:

  • 1 tsp soy sauce
  • Half tsp cooking wine
  • 1 tsp cornstarch water


  • Marinate the pork 10 minutes before cooking.  Cut the eggplant into long thin slices.  Soak the Wood ear mushrooms 10 - 15 minutes before cooking and make sure to wash them clean after they are soaked.
  • Julienne the Wood ear mushrooms and carrots.
  • Heat up 3 tbsp grape oil in a nonstick medium saucepan or a wok.  Add eggplant to fry.  After they suck in all the oil, add 2 tbsp of water and cook.  Keep stirring for about 6 - 7 minutes until all the eggplants are soft.  Transfer to a plate.
  • Cooking eggplants requires more cooking oil than any other vegetables.  After frying the eggplants, use a spoon to press the eggplants in a skimmer to get oil out.
  • Wash the wok, and then heat up 1 tbsp grape seed oil.  Add chopped green onion, ginger, garlic and broad bean paste.  After about half minute, add marinated pork to cook.  Stir everything for about 3 - 4 minutes until the pork is ready, add Wood ear mushrooms and carrots to cook.  Keep stirring for about 2 minute, add cooked eggplants, soy sauce, salt and sugar.  Turn up the heat and fry for half minute, add cornstarch water and sesame oil.  Mix everything evenly.  Transfer to a serving plate.  Now you are done.  Enjoy!

1 comment:

  1. I tried this recipe today. My kids loved it! We had it with noodles. I didn't have any pork or beef, so I substituted with cubed tofu (the very dry, seasoned type, also didn't have the mushroom on hand, but it turned out still very yummy...

    Thanks for the recipe.