Main Ingredients:
Pork: 250g; Long Eggplant: 1; Shiitake Mushrooms: 8 pieces.
Seasonings:
Salt: 1/2 tsp; Oyster Sauce: 1 tsp; Cooking Wine: 2 tsp; Soy Sauce: 1 tsp; Sugar: 1 tsp; Ginger: 2 slices; Green Onions: 3 stalks; Garlic: 5 cloves; Cornstarch: 4 tsp; Chicken Bouillon: 1/2 tsp; Tomato: 1; Sesame Oil: a few drops.
Taste: Savory; Cooking Method: Steaming; Time: 45 minutes; Difficulty: Moderate.
Steps to Make Steamed Minced Pork Stuffed Eggplant
Finely chop ginger, green onions, and garlic. Dice the tomato.
Clean the shiitake mushrooms, soak them in advance, chop them together with the pork, add salt, oyster sauce, cooking wine, soy sauce, sugar, ginger, green onions, and cornstarch, mix well, beat until firm, marinate for 20 minutes.
Wash the eggplant, remove the stems, and make slits without cutting through (similar to slicing a cucumber in a decorative way, place chopsticks on both sides of the eggplant to prevent cutting through).
Soak the eggplant in lightly salted water to prevent discoloration and enhance the texture and freshness of the final dish.
Remove the eggplant and drain off excess water.
Stuff the meat mixture between each slice of eggplant, place in a deep dish (the eggplant will release juices when steamed), arrange in a desired pattern.
Bring water to a boil in a steamer, steam the stuffed eggplant over high heat for about 15 minutes.
Heat oil in a pan, sauté ginger and garlic until fragrant.
Pour the juice from the steamed eggplant dish into the pan, add the tomato, chicken bouillon, stir-fry briefly, thicken with a little water and cornstarch, drizzle with a few drops of sesame oil, pour over the stuffed eggplant, sprinkle with chopped green onions, and serve.
