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BRAISED EGGPLANT WITH MINCED PORK AND MUSHROOM

Serves 4

Ingredients:

  • Eggplant, 300 grams
  • Chinese Rice Wine (Shaoxing), 6 tablespoons
  • Light Soy Sauce, 6 tablespoons
  • Oyster Sauce, 1 tablespoon
  • Sugar, 3 tablespoons
  • Black Vinegar, 2 tablespoons
  • Pepper, 1 teaspoon
  • Water, 400ml
  • Oil, 1 tablespoon
  • Minced Pork, 200 grams
  • Minced Garlic, 1 tablespoon
  • Dried Chilli, 10 grams (Deseeded and sliced)
  • Enoki Mushroom, 80 grams
  • Parsley, to garnish

Instructions:

  1. Cut the eggplant into ½ inch cubes. Set aside for later use.
  2. In a bowl, add in Shaoxing wine, light soy sauce, oyster sauce, sugar, vinegar, pepper, water, and mix well. Set aside for later use.
  3. In a 1.8L Thermos® Shuttle Chef® inner pot, add in 1 tablespoon of oil and minced pork. Stir fry for 2 minutes (or until meat is browned).
  4. After 2 minutes, add in garlic, dried chili and stir fry for 3 minutes
  5. After 3 minutes, add in eggplant, sauce mixture, enoki mushroom and bring contents to a boil.
  6. Once boiling, cover the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 2 hours.
  7. Before serving, garnish with parsley.

Notes:

  • This recipe is based on using the Thermos® Shuttle Chef® TCRA-1800. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.

 

Photos and recipe courtesy of Thermos Singapore team.