I love anything with Chinese eggplants and since my mint are striving in my garden, I had to be creative with integrating the two ingredients together. This stir fry dish is now one of my favorite go to. This is my first stir fry with no sugar added.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Serving: 4-6
- I cook this in a nonstick Analon wok on GE Spectra stove.
- 6 Chinese eggplants (about 2.5 lb)
- 1 lb pork belly
- 1 cup fresh mint leaves
- 1/2 Tbsp vegetable oil
- 1/2 Tbsp oyster sauce
- 1 cup water
For the stir fry sauce:
- 1 Tbsp plum sauce
- 2 Tbsp Thai sweet chili sauce
- 1 tsp oyster sauce
- 1/8 tsp black pepper
- 2 tsp minced garlic
- 1 tsp Euro Maggi seasoning sauce
1. (10 Minutes) Prepping: Slice pork belly into 1/4 inch thick pieces and rub with a half tablespoon oyster sauce. Cut Chinese eggplants into two to three inches segments and slice in halves. Mix the stir fry sauce in a small bowl.
2. (10 Minutes) Heat up wok with oil. Brown the pork belly for one minute with one tablespoon of the stir fry sauce. Pour the cup of water into the wok and cover with the lid on medium heat (#5 setting) for 10 minutes. This step is to ensure the pork belly is tender and soft.
3. (5 Minutes) Take the lid off and crank up to high heat. Stir in the Chinese eggplants and the remaining stir-fry sauce. I cover with the lid for about 2 minutes. Then uncover and continue cooking on high and stirring the eggplants up for the remaining minutes or until eggplants or 3/4 way soft.
4. Turn off stove and slide the wok over to a cool surface. Pour in the cup of fresh mint leaves. Stir it all up. Let the wok rest for a minute or two until serving with rice. Enjoy!
Pictorial documentation for this recipe today is thanks to my little gardener who insisted on helping me harvest mint leaves.