China · Dongbei
Stewed Eggplant, Potato and Pork
A northeastern home-style stew of eggplant, potato and shredded pork, cooked down with chili and garlic until everything is soft and the sauce coats the pot.
Northeastern cooking builds flavour by stewing rather than stir-frying, and this combination is the region's answer to dishes that need to feed a family with little effort. Eggplant and potato are both slow-cooking vegetables, so the pot is left alone once the water goes in. The garlic goes in at the very end to keep its aroma raw and sharp against the soft stew.
Ingredients
- eggplant150 g
- potato150 g
- pork180 g
- soy sauce15 ml
- salt5 g
- chilies50 g
- garlic cloves3 pieces
Directions
- 1
Wash the eggplant, potato and chilies, then peel and crush the garlic.
- 2
Cut the eggplant and potato into roughly 6 cm cubes, cut the chilies into 5 g pieces and the pork into 3 cm strips.
- 3
Turn on the heat, heat the wok and add servings * 13 ml of oil.
- 4
When the oil begins to smoke, add the chilies.
- 5
As soon as they give off their aroma, add the pork and stir with the spatula for 30 seconds.
- 6
Add the potato and stir for 30 seconds.
- 7
Add the eggplant and stir for 30 seconds.
- 8
Add the soy sauce and salt and keep stir-frying for 5 minutes.
- 9
Add water to about 0.9 times the height of the ingredients, cover and let it cook.
- 10
Wait until the liquid has reduced to about 0.1 times the height of the ingredients, uncover, add the garlic, stir through and turn off the heat.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.