📝 About This Recipe
A quintessential masterpiece of Fujian cuisine, these 'Eggplant Boxes' represent the delicate balance of texture and 'umami' that defines the Min region. Tender Chinese eggplant slices are transformed into golden pockets filled with a savory pork and dried shrimp stuffing, then braised in a rich, glossy soy-based glaze. This dish is celebrated for its 'soft-meets-savory' profile, offering a melt-in-your-mouth experience that is both comforting and sophisticated.
🥗 Ingredients
Main Ingredients
- 2 large Chinese Eggplant (long, slender purple variety)
- 250 grams Ground Pork (ideally 70% lean, 30% fat for juiciness)
- 1/2 cup Cornstarch (for dredging and thickening)
- 1 cup Vegetable Oil (for shallow frying)
The Meat Stuffing
- 1 tablespoon Dried Shrimp (soaked in warm water and finely minced)
- 1 teaspoon Ginger (peeled and finely grated)
- 2 stalks Scallions (white parts only, finely minced)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Rice Wine
- 1/2 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
The Braising Sauce
- 1/2 cup Chicken Broth (or water)
- 1 tablespoon Oyster Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 teaspoon Sugar
- 3 cloves Garlic (minced)
For Garnish
- 1 stalk Scallion Greens (thinly sliced on a bias)
- 1 piece Fresh Red Chili (deseeded and sliced for a pop of color)
👨🍳 Instructions
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1
In a medium mixing bowl, combine the ground pork, minced dried shrimp, grated ginger, minced scallion whites, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir vigorously in one direction for 2-3 minutes until the meat becomes tacky and paste-like.
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2
Prepare the eggplant by slicing it into 'sandwiches'. Cut a 1.5-inch thick round, then slice down the middle of that round but stop before cutting all the way through, creating a pocket or 'hinge'.
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3
Lightly dust the inside of each eggplant pocket with a tiny bit of cornstarch; this acts as 'glue' to keep the meat from falling out during cooking.
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4
Stuff each eggplant pocket with about 1 tablespoon of the meat mixture. Smooth the edges so the meat is flush with the eggplant skin.
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5
Dredge the entire stuffed eggplant piece lightly in cornstarch, tapping off any excess. This creates a protective barrier that prevents the eggplant from absorbing too much oil.
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6
Heat the vegetable oil in a wide skillet or wok over medium-high heat until it reaches approximately 350°F (175°C).
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7
Carefully place the eggplant pieces in the oil. Fry for 3-4 minutes per side until the eggplant is softened and the cornstarch coating is golden and slightly crisp. Work in batches to avoid crowding.
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8
Remove the eggplant and drain on paper towels. Pour out the excess oil from the wok, leaving about 1 tablespoon.
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9
In the same wok, sauté the minced garlic over medium heat for 30 seconds until fragrant but not browned.
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10
Whisk together the chicken broth, oyster sauce, dark soy sauce, and sugar. Pour this mixture into the wok and bring to a simmer.
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11
Carefully return the fried eggplant pieces to the wok. Cover and simmer for 3-5 minutes, allowing the eggplant to absorb the flavors and the meat to finish cooking through.
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12
If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 teaspoon of water and stir it into the bubbling sauce until thickened to a glossy glaze.
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13
Carefully plate the eggplant, pouring the remaining glossy sauce over the top. Garnish with scallion greens and red chili slices.
💡 Chef's Tips
Don't skip the dried shrimp; it provides the 'Xian' (savory/umami) depth characteristic of Fujian cuisine. Stirring the meat in one direction is crucial as it develops the protein strands, ensuring the filling stays bouncy rather than crumbly. Choose eggplants that are firm and shiny; if they are too soft, they will fall apart during the stuffing process. To keep the dish light, ensure your oil is hot enough before frying; cold oil will result in greasy, soggy eggplant. If you prefer a vegetarian version, swap the pork for minced shiitake mushrooms and firm tofu, and use vegetarian mushroom sauce instead of oyster sauce.
🍽️ Serving Suggestions
Serve immediately with steaming hot jasmine rice to soak up the savory braising sauce. Pair with a light, crisp stir-fried green, such as Bok Choy or Gai Lan with ginger. A cup of Oolong tea, particularly Tieguanyin from Fujian, cuts through the richness of the dish perfectly. For a full Fujian meal, serve alongside a clear seafood soup or 'Yanpi' dumplings. If serving as an appetizer, offer a small side of black vinegar for dipping to provide a sharp acidic contrast.