Ingredients:
1 eggplant
1 green and red bell pepper
50g minced meat
10-20g salted fish
15g scallions, ginger, and garlic
Ingredients:
- 1 long purple eggplant (approx. 400g)
- 1 green bell pepper and 1 red bell pepper
- (Note: In Chinese cooking, “青红椒” often refers to thin spicy chili peppers. If you prefer heat, translate as “1 green chili and 1 red chili”. If using sweet peppers for color, use “bell pepper”.)
- 50g minced meat (usually pork)
- 10–20g Cantonese salted fish
- 15g scallions, ginger, and garlic (combined weight), or aromatics (scallion, ginger, garlic)
Cut the eggplant into long strips. Sprinkle with salt and let it marinate for 10 minutes, then squeeze out the excess moisture.
(Note: Peeling the eg
Heat oil in a wok or pan. Add the eggplant strips and pan-fry until they turn translucent and the surface is slightly charred. Remove and set aside.
Heat oil in the pan. Add the minced ginger and garlic, along with the chopped green and red peppers. Sauté until fragrant.
Add the minced meat and chopped salted fish. Stir-fry until the meat changes color and the aroma is released.
Add the eggplant and stir-fry.
Prepare the sauce: Mix together 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, ½ tablespoon of cornstarch, 1 teaspoon of sugar, a splash of dark soy sauce, and about ½ cup of water. Add salt to taste.
Add the eggplant and stir-fry.
Transfer the mixture to a clay pot (or casserole) and simmer for 2–3 minutes.
Remove from the heat, garnish with chopped green onions, and enjoy—the aroma is incredible!
