Prepare to indulge in a culinary delight that will captivate your taste buds and warm your soul: the tantalizing savory eggplant and ground pork simmer. This extraordinary dish celebrates the art of simplicity, expertly blending the flavors of tender eggplant and savory ground pork in a harmonious symphony of taste. And to elevate the experience to new heights, we’ve ingeniously incorporated cooked spaghetti into the mix, creating a one-of-a-kind fusion that will leave you craving more.
For the eggplant, while we used the dark purple variety commonly available at local grocery stores, feel free to explore other types like the elongated and light purple Chinese or Japanese variants, depending on your preference.
A Solution for the Absence of Asian Noodles
As surprising as it might sound, yes, we’re using spaghetti! If an Asian grocery store is out of reach, spaghetti serves as an excellent alternative to Asian wheat noodles (even though traditional Chinese noodles remain my top choice). The absence of Asian noodles shouldn’t be a barrier to experiencing an authentic noodle delicacy!
Spaghetti fits perfectly in dishes like lo mein, stir-fried noodles, and noodle soups. Plus, it reheats better than regular noodles, which can be less appetizing when left overnight. I strongly believe in making the best use of what’s available!
That said, I should mention that the Savory Eggplant and Ground Pork Simmer – 肉沫茄子 is traditionally served over rice! Should you prefer this, remember to thicken the sauce with a little cornstarch slurry (cornstarch mixed with water).
Whether you choose to pair this braised eggplant with noodles, pasta, rice, or have it standalone, it’s bound to impress everyone at the dining table. Let’s get started!
Ingredients
- 1 teaspoon salt
- (more to taste if needed)
- 2 pounds eggplant (cubed)
- 8 ounces ground pork
- 2 teaspoons Shaoxing wine
- ¼ teaspoon ground white pepper
- 2 teaspoons light soy sauce (plus 1 tablespoon light soy sauce, divided)
- ½ teaspoon sesame oil
- ½ teaspoon cornstarch
- 10 ounces dried spaghetti or noodles
- 4 tablespoons oil (divided)
- ½ bell pepper (diced)
- 1 tablespoon ginger (minced)
- 1 tablespoon garlic (minced)
- 1 red chili (chopped)
- 2 tablespoons ground bean sauce
- 1 teaspoon dark soy sauce
- 2 tablespoon oyster sauce
- 2 cups chicken stock (or water)
- ¼ cup chopped cilantro (optional)
Instructions
- In a large bowl, dissolve 1 teaspoon of salt in 8 cups of water. Soak the cubed eggplant in this brine for 15 minutes. After the soak, drain the eggplant and gently squeeze out the excess water using your hands or a clean kitchen towel. This not only speeds up the cooking process but also reduces the amount of oil absorbed by the eggplant.
- In another bowl, combine the ground pork with the Shaoxing wine, white pepper, light soy sauce, sesame oil, cornstarch, and water for a 15-20 minute marinade.
- Meanwhile, prepare the spaghetti or noodles as per the package instructions. Once done, drain and keep aside.
- In a clean wok, add 1 tablespoon of oil and sauté the diced bell pepper for about a minute. Transfer to a plate and keep it aside.
- In the same wok, heat 3 tablespoons of oil on low heat and sauté the ginger and garlic for a minute. Add the chili, followed by the ground bean sauce, each being sautéd for a minute. Add the marinated pork, increase the heat, and sauté until browned. Introduce the eggplant and stir-fry with the pork.
- After a couple of minutes, add the light soy sauce, dark soy sauce, oyster sauce, and chicken stock (or water). Blend everything well, cover the wok, and let it simmer for about 15 minutes on medium heat until the eggplant becomes tender. By now, there should be a good amount of sauce in the wok which will thicken with the addition of the spaghetti or noodles.
- Finally, incorporate the sautéed bell pepper, cooked noodles, and chopped cilantro (if using) into the wok. Mix well, adjust salt as per taste, and serve hot!