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Cantonese Eggplant with Pork Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 53 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Serves 7
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Cantonese

Description

This Cantonese Salted Fish and Eggplant Stir Fry is a flavorful and hearty dish combining tender ground pork, savory salted fish, and tender eggplant chunks. The rich, fragrant sauce made from Shaoxing wine, soy sauces, and oyster sauce brings a perfect balance of umami and slight sweetness to the stir fry. Quick to prepare and packed with bold flavors, this dish pairs beautifully with a simple choisum and carrot stir fry to round out the meal.

Ingredients

Scale

Main Ingredients

  • 1200g ground pork
  • 3 large eggplants, cut into large chunks

Aromatics

  • 1 piece salted fourfinger threadfin fish, deboned and minced
  • A few cloves of garlic, crushed and peeled
  • A few slices of ginger
  • A few shallots, peeled and halved

Sauce

  • 4 tbsp Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

Additional

  • About 1 cm cooking oil for frying
  • Cornstarch slurry (optional, for thickening)

Instructions

  1. Prepare Aromatics and Eggplant: Mince the salted fourfinger threadfin fish and crush the garlic cloves. Slice ginger and halve shallots. Wash eggplants and cut them into large chunks. Set all aside for cooking.
  2. Heat Oil for Frying: Pour about 1 cm of cooking oil into a pan and heat it until it bubbles gently around wooden chopsticks, indicating it’s ready for frying.
  3. Fry Eggplant: In batches, briefly fry the eggplant chunks in the hot oil until they become lightly browned. Remove and place on paper towels to blot off excess oil, then set aside.
  4. Cook Ground Pork: Stir fry the ground pork in batches until lightly browned and cooked through. Remove from pan and set aside.
  5. Stir Fry Aromatics: In the same pan, stir fry the minced salted fish, garlic, ginger, and shallots until they release their fragrant aroma, about 1-2 minutes.
  6. Add Sauce and Ingredients: Pour in Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and sugar. Stir to combine. Return the cooked ground pork and fried eggplant to the pan, mixing well to coat everything evenly with the sauce.
  7. Simmer and Adjust Seasoning: Allow the mixture to simmer briefly so flavors meld together. Taste and adjust seasoning as needed. If desired, thicken the sauce by adding a cornstarch slurry and stirring until the sauce reaches your preferred consistency.
  8. Serve Hot: Serve the salted fish and eggplant stir fry hot, ideally accompanied by a choisum and carrot stir fry to complete the meal.

Notes

  • Frying eggplant in batches prevents overcrowding, ensuring even browning and texture.
  • Blotting eggplant with paper towels helps reduce excess oil and prevents the dish from becoming greasy.
  • The salted fish adds a unique umami depth; make sure to mince it finely for even distribution.
  • Adjust the amount of sugar and soy sauces depending on your taste and saltiness of the salted fish.
  • Cornstarch slurry is optional but recommended if you prefer a thicker, clingier sauce.
  • Pairing this dish with lightly stir-fried greens like choisum and carrot balances the meal nutritionally and adds freshness.

Find it online: https://recipes.mbeams.com/cantonese-eggplant-with-pork-stir-fry/