Water-Braised Eggplant with Green Pepper, Minced Pork, and Shrimp
Translated from Chinese, the language of the video.
Cecilia Chua cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
A low-fat eggplant dish that is neither stir-fried over high heat nor boiled: the eggplant is gently braised with a small amount of water, then combined with green pepper, lean pork, and shrimp and seasoned with a sugar-free savory sauce. A small amount of lard adds aroma and may also help with the absorption of fat-soluble nutrients in the eggplant.
- Time
- 33 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 400 g
- 75 g
- 5 g
- 16 g
- 5 g
- 6 g
- 120 g
Weights are estimates. Together, the ingredients weigh about 900 g before cooking, which is about 450 g per serving.
Steps
Wash the eggplant, keeping the purple skin, and cut it into long strips or irregular chunks. Mince the lean pork. Shell and devein the shrimp, then cut them into small pieces or roughly chop them. Cut the green pepper into strips, and mince the garlic and ginger.
Mix the light soy sauce, rice vinegar, a small amount of water, and white pepper to make a sugar-free sauce. Taste it before deciding whether to add salt. The original video showed the sauce on screen, but its exact proportions could not be obtained; the amounts above are practical estimates.
Use a lidded nonstick skillet or deep frying pan. Melt the lard over low heat. Do not heat it until it smokes.
Add the minced ginger and garlic and cook over low heat until fragrant, about 30 seconds; avoid burning them.
Add the minced pork and shrimp. Increase the heat to medium and stir-fry until the pork changes color and the shrimp have just turned pink. Do not cook them completely dry at this stage, as they may become tough during the subsequent braising.
Add the green pepper and stir-fry for about 1 minute, until brighter in color, slightly softened, and fragrant.
Add the eggplant and toss to coat it evenly with the minced meat and the aromatics in the pan.
Pour the water around the edge of the pan. Cover and braise over medium-low heat for about 8 to 10 minutes. Cook until the eggplant is completely tender but still holds its shape, and the pork and shrimp are fully cooked. Stir once halfway through; if the bottom of the pan becomes dry, add a small amount of water.
Pour in the prepared sugar-free sauce. Cook uncovered, stirring, for 1 to 2 minutes so the sauce reduces slightly and coats the eggplant evenly.
Turn off the heat, transfer to a plate, and serve hot. Make sure the shrimp are completely opaque and the center of the minced pork is no longer pink before serving.
Notes
The original description and transcript did not provide precise ingredient quantities, and the sauce formula shown in the video could not be obtained. Therefore, the amounts of meat, shrimp, seasonings, and some other ingredients are estimates reconstructed from the available content and should not be considered the author's exact recipe. For a lower-fat version, omit the lard or replace it with a small amount of vegetable oil. If using salted light soy sauce, taste before adding salt.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 257
- Protein
- 34 g
- Carbs
- 16 g
- Fat
- 8 g
- Fiber
- 6 g
Where the calories come from
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