厨师长教你一道：少油型 “鱼香茄子”，简单易学，看一遍就会

Ingredients

• 500 g Young Eggplant (choose eggplants with white stems for tenderness; cut into bite‑size pieces)
• 10 ml White Vinegar (prevents discoloration during steaming)
• 8 g Cornstarch (coats eggplant before steaming)
• 150 g Half‑Fat Half‑Lean Pork (minced; can be bought pre‑minced or minced at home)
• 20 g Garlic (about 4 cloves, minced)
• 15 g Ginger (peeled and minced)
• 30 g Red Pickled Chili (sliced; adds characteristic "fishy" flavor)
• 2 stalks Green Onion (chopped for garnish and flavor)
• 1 g Salt (seasoning)
• 1 g MSG (optional flavor enhancer)
• 20 g Granulated Sugar (balances acidity)
• 10 g Soy Sauce (light soy sauce preferred)
• 6 g White Vinegar (for sauce) (adds tanginess to sauce)
• 30 g Water (dilutes sauce)
• 3 g Cornstarch (for sauce) (thickens sauce)
• 10 ml Cooking Oil (light coating for wok; use neutral oil)

Instructions

1. Prepare Eggplant

   Wash the eggplant, cut into bite‑size pieces, then toss with a splash of white vinegar and 8 g cornstarch until evenly coated.

   Time: PT10M

2. Steam Eggplant

   Place the coated eggplant pieces in a steamer basket, steam over medium heat for 15 minutes until soft but not mushy.

   Time: PT15M

   Temperature: Medium heat

3. Prepare Meat and Aromatics

   While the eggplant steams, mince the pork (or substitute), mince garlic and ginger, slice the pickled chili, and chop the green onions.

   Time: PT7M

4. Mix Fishy Sauce

   In a small bowl combine 1 g salt, 1 g MSG, 20 g sugar, 10 g soy sauce, 6 g vinegar, 30 g water and 3 g cornstarch; stir until smooth.

   Time: PT3M

5. Stir‑Fry Pork

   Heat the wok, add a thin layer of oil, swirl, then discard excess. Add the minced pork and cook over medium‑high heat until the fat renders and the meat is fragrant.

   Time: PT4M

   Temperature: Medium‑high heat

6. Add Garlic and Ginger

   Add the minced garlic and ginger to the wok, stir‑fry briefly until aromatic (about 2 minutes).

   Time: PT2M

   Temperature: Medium heat

7. Add Sauce and Thicken

   Pour the prepared fishy sauce into the wok, bring to a gentle boil and cook until the sauce becomes glossy and slightly thickened.

   Time: PT2M

   Temperature: Medium heat

8. Combine Eggplant

   Add the steamed eggplant pieces to the wok, toss quickly for about 30 seconds so every piece is coated with the sauce.

   Time: PT1M

   Temperature: Low heat

9. Finish and Serve

   Sprinkle chopped green onion, give a final quick stir, then transfer to a serving plate.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

5 g