Classic Vietnamese Stir-Fried Eggplant with Minced Pork (Cà Tím Xào Thịt Băm)

Nguyên liệu

• Chinese eggplant2 large
• Ground pork200g
• Garlic3 cloves, minced
• Shallots1, minced
• Fish sauce2 tablespoons
• Soy sauce1 tablespoon
• Sugar1 teaspoon
• Water2 tablespoons
• Vegetable oil2 tablespoons
• Green onions2, chopped
• Fresh cilantrofor garnish
• Red chili pepper1, sliced (optional)
• Saltto taste
• Black pepperto taste

Các bước

1. 1

   Cut the eggplant into bite-sized pieces (about 1-inch thick). Soak in lightly salted water for 10 minutes to prevent browning, then drain and pat dry.

2. 2

   In a small bowl, mix fish sauce, soy sauce, sugar, and 2 tablespoons of water to create the sauce.

3. 3

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and shallots and stir-fry until fragrant, about 30 seconds.

4. 4

   Add the ground pork and stir-fry until it's browned and cooked through, breaking it up with a spoon. Season with a pinch of salt and black pepper.

5. 5

   Push the pork to one side of the wok. Add the remaining 1 tablespoon of oil and add the eggplant. Stir-fry the eggplant for 3-4 minutes until it starts to soften.

6. 6

   Mix the pork and eggplant together. Pour the prepared sauce over the mixture. Stir well to coat everything evenly.

7. 7

   Continue to stir-fry for another 3-5 minutes, or until the eggplant is tender and the sauce has thickened slightly. Add a splash of water if it becomes too dry.

8. 8

   Stir in the chopped green onions. Taste and adjust seasoning with salt or pepper if needed.

9. 9

   Serve hot, garnished with fresh cilantro and sliced chili peppers if desired. This dish is typically served with steamed rice.