LOW CALORIE BRAISED EGGPLANT AND MINCE PORK
Chinese spicy eggplant and minced pork is a popular Sichuan-style dish that combines tender eggplant and flavorful minced pork in a spicy and aromatic sauce. The dish is known for its fiery and numbing spiciness, which is characteristic of Sichuan cuisine. However, the level of spiciness can be adjusted according to personal preference by adjusting the amount of chili flakes used.I made it low calorie by using LEAN mince pork. Instead of buying the pre-packaged mince pork which usually contains a lot of fat, ask your butcher to choose a lean cut of pork and mince it for you.
Nutrition Per Serving
Calories: 450kcal | Carbohydrates: 58g | Protein: 38g | Fat: 8g
Ingredients
- 450 g ground pork, lean 5% fat
- 700 g eggplants
- 100 g onion
- 360 g rice, cooked
- 1 handful fresh coriander chopped
Pork marinade
- 1 tsp chili bean sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp garlic minced
Slurry
- 1 tsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp chili bean sauce
Instructions
- Marinate the pork with all the listed condiments, chop the onion and cut the eggplants in fries shape.Marinate the pork with all the listed condiments, chop the onion and cut the eggplants in fries shape.
- Pan fry the sliced onion with a spray of oil until golden.
- Add the pork into the pan and stir-fry until cooked through. Set aside.
- Cook the eggplant with a bit of water and cover until they have soften.
- In a bowl, whisk together the slurry ingredients with a bit of water. Pour this sauce mixture over the eggplant and stir to coat everything evenly.
- Add the mince pork and chopped coriander or green onions to the eggplants. Mix well.
- Serve with rice, garnish with more coriander and enjoy!
