A delightful dish featuring crispy fried eggplants coated in a savory garlic sauce, combined with pork and jalapeño for flavor. This recipe guides you through the steps to prepare and serve this delicious meal alongside rice.
1: Prepare the ingredients. Slice eggplants, jalapeño peppers, and pork into thin strips. Mince garlic and cut scallions into 2-inch pieces.
2: In a small bowl, combine ketchup, sugar, white vinegar, oyster sauce, soy sauce, chicken bouillon, and water to make the sauce. Set aside.
3: In a large bowl, add sliced eggplants, cornstarch, salt, and water. Toss until each slice is evenly coated with cornstarch.
4: Heat a pot of oil to 350 F. Deep fry the eggplants for 1-2 minutes or until golden yellow.
5: Remove the eggplants. Reheat the oil to 400 F and double fry the eggplants for another minute to make them extra crispy. Remove and set aside.
6: In a clean pan, fry garlic, jalapeño, and pork. Add wine and scallions, then pour in the pre-mixed sauce. Bring to a boil and stir in cornstarch slurry.
7: Add the fried eggplants and toss until well combined.
8: Serve on a plate and garnish with scallions. Enjoy with rice!
