Spicy & Savory Eggplant Stir -Fry
Welcome to My First Recipe Post
Hello everyone! I am so excited to share my first recipe on this blog .
Since my children grew up and moved out to start their own lives, I found myself cooking less and buying meals more often. I started missing the joy of cooking. that is why I decided to start this food blog-to rediscover that joy and share it with you.
Recently, I brought Korean chive pancakes ( buchujanon ) to my drawing class. I was so happy because my classmates absolutely loved them! . They even asked me to teach them how to make it . That gave me a wonderful idea: i want this blog to be a cozy space for me , but also a helpful space for anyone who wants to learn simple delicious cooking .
I am still learning , but i know i will get better with time at cooking and blogging.
Let’s eat well , stay healthy, and enjoy this journey together.
Ingredients
Main : 4 medium eggplants , pork belly & chicken breast combined ( 2:1 ratio/ pork mince also works great )
Vegetables : ½ onion, 2 scallions ( green onions ) , 5-7 garlic cloves, fresh Vietnamese bird’s eye chilies
Sauce & seasoning : 2 tbsp soy sauce, 1 tbsp oyster sauce, ½ tbsp sugar, 1 tbsp korean chill powder( gochugaru ) , 1 tbsp mirim ( cooking wine ) , a pinch of salt, olive oil, toasted sesame seeds.
# Chef’s note : Feel free to adjust the proportions of the ingredients and seasoning to perfectly match your personal preference.
Cooking instructions
1 Prep & Fragrant Scallion Oil
Finely chop the scallions. Heat olive oil in a pan, add the scallions, and stir-fry until fragrant to create a flavorful base oil.
2 Sear the meat
Add the sliced meat to the pan along with the mirin , minced garlic, and a pinch of salt. ( tip : lightly pre-seasoning the sliced meat with salt beforehand helps the flavor penetrate better.
3 Add the Onion
Slice the onion and toss it into the pan , stir-frying it with the meat
4 Cook off the Moisture
Continue to fry until the meat turns a nice golden brown and any excess moisture in the pan completely evaporates.
5 Add the Eggplant
Chop the eggplants into bite-sized pieces , add them to the pan, and stir-fry together.
6 Season the Dish
Add 2 tbsp of soy sauce, 1 tbsp of oyster sauce, and ½ tbsp of sugar. Toss everything well so the flavors coat evenly.
7 Add the kick & Finish
Add the Korean chill powder ( gochugaru ) and fresh Veietnamese chiles. Give it a quick final stir-fry without burning , then garnish with toasted sesame seeds.
* Serve hot next to a bowl of warm rice and enjoy.
