North-South Fusion Version ~ Minced Meat and Eggplant Zhajiang Noodles

Name: North-South Fusion Version ~ Minced Meat and Eggplant Zhajiang Noodles
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Eggplant; to taste lean ground meat; to taste Garlic; to taste Scallion; to taste scallion; to taste Sweet bean sauce; to taste yellow soybean paste; to taste Sugar; to taste Water

Northern zhajiang noodles get a southern twist here, as silky eggplant cubes join the sweet bean sauce along with savory minced pork for a heartier topping.

30 minNewMedium Pickled & Preserved Stew Sauce Flavor

Instructions

1
Eggplant: if the skin looks good, you can leave it on; if not, peel it and cut it into small cubes.
2
Add a little oil to the pan, then add minced garlic and minced green onions and sauté until fragrant.
3
Add a bit more sweet bean sauce and sauté with yellow bean paste
4
Add diced eggplant
5
Stir-fry for a while and mix evenly with the sauce, then add a little water.
6
Add the stir-fried minced lean meat and sauté evenly. Add green onions, sauce, cooking wine, soy sauce, salt, a little sugar, and white pepper to the minced lean meat and stir-fry well.
7
After adding the minced meat and eggplant and stir-frying until cooked, cover the pot and simmer for a while until the eggplant becomes soft and mushy. Then add sugar according to personal taste, stir-fry a few times, and finally drizzle a little sesame oil.
8
Mix it with the noodles and sprinkle chopped green onions on top
9
Let's eat! Add some vinegar to the noodles and have a cucumber!