Steamed Eggplant with Vegetarian Minced Pork and Fermented Black Beans 豉汁素肉碎蒸茄子

A classic Cantonese vegetarian dish featuring tender steamed eggplant topped with savory vegetarian minced pork and aromatic fermented black beans.

Nutrition (per serving)

Ingredients

• 1 large eggplant (approx. 300g)
• 150g vegetarian minced pork
• 2 tablespoons fermented black beans, rinsed and lightly crushed
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 red chili, deseeded and finely chopped (optional)
• 2 tablespoons light soy sauce
• 1 tablespoon vegetarian oyster sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 4 tablespoons water (for sauce mixture)
• 1 teaspoon sesame oil
• 2 tablespoons cooking oil

Steps

1. Wash and cut eggplant into 2-inch long wedges. Arrange them on a heatproof dish. Steam over high heat for 10-12 minutes until tender. Remove from steamer and drain any excess liquid.
2. In a small bowl, combine light soy sauce, vegetarian oyster sauce, sugar, cornstarch, and water. Stir well and set aside.
3. Heat cooking oil in a wok or frying pan over medium heat. Add garlic, ginger, and fermented black beans. Stir-fry until fragrant, about 30 seconds. Add vegetarian minced pork and red chili (if using). Stir-fry until the vegetarian minced pork is heated through and lightly browned, breaking up any clumps.
4. Pour the prepared sauce mixture into the wok with the vegetarian minced pork. Stir continuously until the sauce thickens. Drizzle with sesame oil.
5. Spoon the vegetarian minced pork and black bean sauce mixture over the steamed eggplant. Serve immediately with steamed rice.

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