Braised Eggplant with Omnipork

Time: ≤30mins Veg. Cat.: Vegan Cooking: Stir-fry Category: Homey Dish Servings: 1 Author: Dorothy Ma

Ingredients

Omnipork

120g

Eggplant (Diced)

1 piece

Chopped Shallots

1 piece

Chopped ginger

1 tsp

Chinese celery(Chopped)

As Appropriate

Marinade Sauce

Light soy sauce

1 ½ tsp

Vegetarian fish sauce

1 ½ tsp

Salt

¼ tsp

Sugar

1 tsp

Ginger juice

1 tsp

Sesame oil

⅓ tsp

Ground white pepper

Pinch

Seasonings

Chili Bean Sauce

2tsp

Sugar

Pinch

Steps

Step 1

Defrost Omnipork, add marinade sauce and mix well for 10 minutes.

Step 2

Heat the pan and add 200ml of oil. Pan-fry the eggplant over medium heat for about 1 minute. Drain the oil off the eggplant and set aside.

Step 3

Heat the pan over medium heat and add 1tsp of oil. Fry the chopped shallots and ginger until aromatic. Then fry with Omnipork.

Step 4

Adjust to high heat and add the chilli bean sauce. Stir-fry all the ingredients for 1 minute.

Step 5

Add the eggplant to the pan and pour 100ml water into the pan. Cook for 3 minutes.

Step 6

Add the Chinese celery and season with sugar to serve.