Eggplant and Pork Clay Pot Rice with Fish-Fragrant Sauce recipe - ingredients, nutrition and when to eat it
Eggplant and Pork Clay Pot Rice with Fish-Fragrant Sauce is a one-pot meal of eggplant and pork stir-fried in a tangy, spicy sauce and cooked with rice.
Eggplant and Pork Clay Pot Rice with Fish-Fragrant Sauce is a one-pot meal of eggplant and pork stir-fried in a tangy, spicy sauce and cooked with rice. The eggplant turns tender, the pork is savory, and the flavors of vinegar and chili oil seep into the rice. It makes a satisfying lunch or dinner.
Chinese · 35 minutes to cook
Nutrition (per 600g serving): 647.7 kcal · protein 21.1g · carbohydrate 83.4g · fat 24.2g · sodium 699.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Eggplant can discolor if it sits too long after cutting, so slice it just before stir-frying.
Tips: After turning off the heat, let the clay pot rice rest for about 10 minutes so the grains cook evenly.
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Ingredients (1 serving)
- White Rice — 1 bowl
- Eggplant — 1 pc
- Ground Pork — 60 g
- Onion — 0.3 pc
- Scallion — 0.3 stalk
- Garlic — 1 clove
- Ginger — 2 g
- Doubanjiang — 1 tsp
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Chili oil — 1 tsp
- Cooking oil — 1 Tbsp
- Water — 60 ml