Fried Stuffed Three Treasures 煎釀三寶

A true icon of Hong Kong's beloved Cha Chaan Tengs, Fried Stuffed Three Treasures (煎釀三寶) brings back cherished memories of bustling eateries and comforting flavors. This delightful dish features a trio of fresh ingredients – typically eggplant, bell pepper, and tofu puffs – lovingly stuffed with a savory minced pork filling, then pan-fried to a golden perfection. Each bite offers a satisfying contrast of tender vegetables or spongy tofu with the juicy, well-seasoned pork, making it a perfect snack or a hearty side dish. It's simple, unpretentious, and utterly delicious – the very essence of Hong Kong comfort food.

Nutrition (per serving)

Ingredients

• 250g minced pork
• 1 large piece eggplant
• 1 large piece green bell pepper
• 6 pieces tofu puffs
• 1tbsp cornstarch
• 1tbsp light soy sauce
• 1tbsp oyster sauce
• 1tsp sesame oil
• 0.25tsp white pepper
• 2tbsp water or chicken stock
• 1tbsp chopped spring onion
• 1tsp grated ginger
• 4tbsp cooking oil

Steps

1. Prepare the 'Three Treasures': Wash and pat dry the eggplant and bell pepper. Slice the eggplant into thick rounds. Cut the bell pepper in half, remove seeds and pith, then cut into pieces. For tofu puffs, make a small slit on one side to create a pocket for the filling.
2. Prepare the Pork Stuffing: In a bowl, combine minced pork with cornstarch, light soy sauce, oyster sauce, sesame oil, white pepper, water (or chicken stock), chopped spring onion, and grated ginger. Mix thoroughly in one direction until the mixture is well combined and slightly sticky.
3. Stuff the 'Treasures': Carefully stuff the pork mixture into the prepared eggplant, bell pepper, and tofu puffs. Press gently to ensure the filling is secure.
4. Pan-Fry: Heat cooking oil in a large non-stick pan over medium heat. Place the stuffed vegetables and tofu puffs into the hot pan, pork-side down first for eggplant and bell pepper, and the open side down for tofu puffs. Fry for 3-4 minutes until the pork is golden brown and cooked.
5. Continue Frying: Flip the pieces and continue frying for another 4-5 minutes, or until the vegetables are tender-crisp and the tofu puffs are heated through, and the pork filling is fully cooked. Remove from pan and drain excess oil.
6. Serve Hot: Arrange the Fried Stuffed Three Treasures on a serving plate. Best served immediately with a drizzle of sweet soy sauce (or light soy sauce with sugar) for dipping.

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