Spicy Minced Pork & Eggplant Rice

Ingredients

  • 1 Chinese Eggplant
  • ¼ lb Minced/Ground Pork
  • ½ tsp Ground Ginger
  • 2 tsp Water
  • 2 tsp Gochujang
  • ½ tbsp Soy Sauce
  • ½ tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • ½ tsp Sesame Oil
  • 3 cloves Garlic (minced)
  • Green Onion (sliced) to garnish
  • White Rice to accompany

Instructions

  1. Chop eggplant into pieces. Use the quarter roll method to increase surface area of the eggplant
  2. Soak eggplant in water with a pinch of salt for ten minutes. Set aside
  3. Combine garlic, ground ginger, water, gochujang, soy sauce, brown sugar and sesame oil into a bowl. Set aside.
  4. Drain the eggplant and let dry
  5. Heat oil in a pan and cook the eggplant for about 6-10 minutes.
  6. Take the eggplant out of the pan and then add the ground pork. Pan fry until cooked
  7. Add the eggplant back in and stir fry for a minute or so. Then add the sauce mixture
  8. Mix well and cook to desired sauce consistency. Serve on top of rice and garnish with green onions

Servings

1-2

Time

Prep: Cook:

Notes

  • Can pair with another vegetable to give the dish extra body and to add more veggies.
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