Ever since I had the Eggplant Basil dish at Taiwan Café, I've been majorly craving these flavors and knew that I had to recreate them at home! I read countless online recipes and watched so many how-to videos.
After all this research, I decided to use Made with Lau's version and adapt it to my own kitchen pantry. Lo and behold, the most delicious eggplant of all time...
Ingredients
- 3 Chinese Eggplants
- 1-2 serrano/spicy peppers
- 5 cloves of garlic
- 1/2 of ginger, peeled and grated
- basil (optional, but recommended)
- scallions (optional)
- diced mushrooms (optional)
- diced onions (optional)
- 1/3 lb of ground pork
- fish sauce
- corn starch
- oyster sauce
- soy sauce
- shaoxing wine
- black vinegar
- black bean sauce
- sugar/honey
1. Start off by cutting the eggplant into 2-inch chunks, then quarter them
2. Steam the eggplant for about 12 to 15 minutes, until soft
3. Marinate the ground pork in some cornstarch, shaoxing wine, soy sauce, and oyster sauce
4. Make a sauce consisting of:
- 3 TB brown sugar (alternatively, you can use white sugar + honey)
- 2 tsp cornstarch
- 2 TB oyster sauce
- 3 TB soy sauce
- 2 TB black vinegar
- 1 TB shaoxing wine
- 0.5 TB black bean sauce
- a dash of fish sauce
5. Heat oil in a wok until sizzling (but don't overheat it and cause a fire, like I almost did)
6. Then add the chopped serrano/spicy peppers to the oil, followed by the minced garlic and ginger
7. Then add the mushrooms/onions/scallions/basil if you would like these flavors
8. Next add the marinated ground pork and stir fry on high heat until browned throughout
9. Turn down the heat and add the sauce you prepared
10. Add the soft, steamed eggplant to the wok and stir everything
Ta da! You're done! And your kitchen should be filled with a delicious aroma!
Serve the eggplant over rice. Enjoy!
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