Eggplant in Oyster Sauce
SARSAYA® Oyster SauceIngredients
Sauce:
- 1 1/2 packs (45g) SARSAYA® Oyster Sauce
- 1 tsp. (5ml) Sesame Oil
- 2 tsps. (10g) Sugar, brown
- 1 Tbsp. (5g) Cornstarch
- 1 Tbsp. (15ml) Water, cold
- 1/2 cup (125ml) Cooking Oil
- 1 cup (125g) Ground pork
- 3 Tbsps. (45g) Onion, sliced
- 1 Tbsp. (10g) Garlic, chopped
- 5 cups (650g) Eggplant, cut lengthwise, then cut to 1-inch long
- 1/4 cup (60g) Red Bell Peppers (optional), strips
- 1/8 tsp. (0.3g) Ground black pepper
- 1/4 cup (60g) Spring onions (for garnishing), chopped
Procedure
- SIMMER. To prepare the sauce, in a bowl, combine SARSAYA® Oyster Sauce, sesame oil, and sugar, simmer for one minute. Add cornstarch diluted in water. Simmer for another minute and set aside.
- SAUTÉ. In a pan, heat oil and sauté ground pork until the color turns light brown. Add onion and garlic and cook for another minute. Add eggplant and sauté for two minutes. Add bell peppers and sprinkle black ground pepper. Mix well and cook for another minute.
- COMBINE. Add sauce and mix well.
- SERVE. Transfer to a serving platter, top with spring onions. Serve and enjoy.
Cooking Tips
Instead of pouring oil into the pan, brush it on the eggplant flesh before frying to prevent too much oil absorption. This approach works best when cooking eggplant halves or slices.
Cooking Time: 15 minutes
Preparation: 15 minutes
Servings:
10
Serving size: 1/3 cup (93g)
Products Used
SARSAYA® Oyster Sauce
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Nutrition Facts
Calories per serving (kcal)
205.8
Carbohydrates (g)
8.3
Proteins (g)
2.9
Fat (g)
17.8
Dietary Fiber (g)
1.8
Calcium (mg)
21.8
Iron (mg)
0.6
Sodium (mg)
185
Good to Know Nutrition Facts
Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.