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EnglishIngredients:
$1.49
F/Horse Tapioca Starch
Qt 1
$4.49
Lkk Premium Soy Sauce
Qt 1
$3.19
Asn/Tas Chinkiang Vinegar
Qt 1
$2.49
Morton Iodized Salt
Qt 1
$4.99
Lkk Chili Bean Sauce (Toban)
Qt 1
Directions:
- Chinese Eggplant 2
- Flying Horse Tapioca Starch 3 Tbsp
- Lee Kum Kee Soy Sauce 2 tsp
- Asian Taste Chinkiang Vinegar 1 Tbsp
- Water 1/2 Cup
- C&H Sugar 2 Tbsp
- Salt 1/4 Tsp
- Ground Pork 1/4 lb
- Lee Kum Kee Chili Bean Sauce 1 Tbsp
- Garlic 3 Cloves
- Ginger 2 Tbsp
- LGM Pickled Chili 1 Tbsp
- Chop the eggplant to desired size. Coated with corn starch and set aside
- Mix soy sauce, black vinegar, water, sugar, salt and corn starch together to make the sauce mixture
- In a skillet, with medium high heat and vegetable oil, pan fry the eggplant until it's golden brown on both sides. Take the eggplant out and set it aside
- In the same skillet, add in ground pork, chili bean paste, garlic, ginger and pickled pepper, stir fry until the pork is all the way cooked
- Pour in the sauce mixture, add in the eggplant and mix until the sauce is evenly coated on the eggplant
- Ready to serve. Optional, sprinkle some chopped green onion as garnish
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