Eggplant with Rice




  • 2 medium size Chinese eggplants
  • 1 tablespoon canola oil
  • 2 stalks green onions, chopped
  • 1 tablespoons minced garlic
  • 2/1 tablespoon minced ginger
  • 6 oz ground pork
  • 2 1/2 cups chicken broth
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking wine (Mirim, from Lotte brand)
  • 2 tablespoons cornstarch
  • 4 tablespoons water
  • 1 teaspoon fish sauce (from three crabs brand)
  • 1 teaspoon sesame oil
  • Pink salt and pepper to taste
  • Chili sauce (optional)


  1. Cut eggplant into bite size and set aside.
  2. Add canola oil and chopped green onions in a skillet and sauté for 30 seconds over medium low heat.
  3. Add garlic and ginger and sauté for 1 minute.
  4. Add ground pork and cook for 3 minutes.
  5. Add eggplant, chicken broth, soy sauce, and cooking wine; stir.
  6. Cover the lid, bring it to a boil then lower the heat and simmer for 10-15 minutes.
  7.  Mix cornstarch with water and immediately pour it into the skillet while stirring.
  8.  Add fish sauce and sesame oil.
  9. Pink salt and pepper to taste.
  10. Serve immediately over warm rice.

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