Sweet and Sour Pork-Stuffed Eggplant
糖醋茄盒
Pork-filled eggplant pockets are pan-fried and cooked in a sweet-sour ketchup and vinegar sauce.
Published
Ingredients
Quantities are included where specified in the original recipe.
- eggplant
- ground pork
- starch
- 1 spoonfullight soy sauce
- slightly less than half a bowlwater
- toasted sesame seeds
- cooking oil
- 2 large spoonfulsketchup
- 2 spoonfulssugar
- 1 spoonfulwhite vinegar
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Step-by-Step Instructions
- 01
Cut the eggplant into joined slices, keeping one edge attached. Stuff with ground pork and lightly coat both sides with starch.
- 02
Pan-fry in a little oil until both sides are lightly browned and set aside.
- 03
Mix 2 large spoonfuls ketchup, 2 spoonfuls sugar, 1 spoonful white vinegar, 1 spoonful light soy sauce and slightly less than half a bowl of water.
- 04
Return the stuffed eggplant to the pan, add the sauce and cook at the source's high heat for 8–10 minutes, until the eggplant is soft and the pork filling is cooked through. Reduce to a thick glaze and scatter sesame seeds over it.
Illustrated Cooking Guide
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Cooking Method
Sweet and Sour Pork-Stuffed Eggplant
Pork-filled eggplant pockets are pan-fried and cooked in a sweet-sour ketchup and vinegar sauce.
Ingredients
- eggplant
- ground pork
- starch
- 1 spoonfullight soy sauce
- slightly less than half a bowlwater
- toasted sesame seeds
- cooking oil
- 2 large spoonfulsketchup
- 2 spoonfulssugar
- 1 spoonfulwhite vinegar
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Bowl and cup measures retain the original Chinese units 碗/杯; capacity is unspecified. 小半 means slightly less than half; 大半 means slightly more than half.
Method
- 01
Cut the eggplant into joined slices, keeping one edge attached. Stuff with ground pork and lightly coat both sides with starch.
- 02
Pan-fry in a little oil until both sides are lightly browned and set aside.
- 03
Mix 2 large spoonfuls ketchup, 2 spoonfuls sugar, 1 spoonful white vinegar, 1 spoonful light soy sauce and slightly less than half a bowl of water.
- 04
Return the stuffed eggplant to the pan, add the sauce and cook at the source's high heat for 8–10 minutes, until the eggplant is soft and the pork filling is cooked through. Reduce to a thick glaze and scatter sesame seeds over it.
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