Eggplant with Ground Pork in Oyster Sauce
Eggplant and ground pork stir-fry with bell pepper.
Calories: 1340kcal
Author: Vanjo Merano
- 2 Chinese eggplants sliced
- 4 ounces ground pork
- 1 red bell pepper
- 1 onion minced
- 3 cloves garlic minced
- 1 thumb ginger
- ½ teaspoon Sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 red bell pepper
- 5 tablespoons cooking oil
- 2 tablespoons oyster sauce
- 3 stalks green onion
- ½ cup water
- Salt and ground black pepper to taste
Heat 3 tablespoons of cooking oil in a pan. Fry both sides of the sliced eggplants until it softens. Transfer the eggplants on a clean plate. Set aside.
Add the remaining cooking oil and sesame oil. Saute the onion, garlic, and ginger.
Add the ground pork once the onion softens. Saute it until the color turns light brown.
Add soy sauce, oyster sauce, sugar, and water. Continue cooking until the liquid evaporates.
Add the bell pepper and then put the eggplants back into the pan. Stir fry for 3 minutes.
Season with salt and ground black pepper.
Serve hot over rice. Share and enjoy!
Calories: 1340kcal | Carbohydrates: 93g | Protein: 35g | Fat: 99g | Saturated Fat: 15g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 56g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 2098mg | Potassium: 3288mg | Fiber: 36g | Sugar: 52g | Vitamin A: 8032IU | Vitamin C: 343mg | Calcium: 205mg | Iron: 6mg