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Ingredients
- 100 gr minced pork with fat
- 2 eggplants (300 gr)
- 2 stalks of Scallion
- 5 cloves of crushed garlic
- Ground pepper
- Oyster sauce
Ingredients
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Instructions
- - It's better to choose elongated eggplants because they have few seeds. Cut lengthwise into 4 and then cut into bite-sized pieces. Soak in dilute salt water to prevent darkening. Drain before stir-frying.
- - Saute crushed garlic. Add the eggplant to stir, season with a little oyster sauce and 1 tablespoon of filtered water, cover for 2 minutes until the tomatoes are cooked. Remove the plate.
- - Saute garlic, then add ground meat to stir.
- - Season with oyster sauce, a little cornstarch or tapioca flour and stir with water to thicken the mixture if you like.
- - Ladle onto the sauteed eggplant plate. Sprinkle with ground pepper and scallions.
