蒜香醬油炒肉茄

Name: 蒜香醬油炒肉茄
Cook time: 13 min
Total time: 13 min
Ingredients: 五花肉 120 g (≈ ¼ 塊); 茄子 180 g (≈ 1 條); 蒜 1 瓣; 醬油 ⅔ 湯匙; 糖 ¾ 茶匙; 米酒 ⅔ 湯匙; 橄欖油 ⅔ 湯匙; 薑 1 片; 蔥 1 根; 蠔油 ⅔ 湯匙; 鹽 ¼ 茶匙; 水 2⅔ 湯匙

This recipe is AI-generated. Adjust based on your actual situation.

Heat olive oil in flat pan, sear pork slices until browned then push aside to cook eggplant until soft. Add minced garlic and ginger at the right moment to release aroma without burning, then pour in soy sauce, oyster sauce, sugar, rice wine and a splash of water. Toss everything together, finish with scallion and a pinch of salt if needed for balance.

Difficulty

Cooking Time

13 min

Ingredients

五花肉120 g (≈ ¼ 塊)
茄子180 g (≈ 1 條)
蒜1 瓣
醬油⅔ 湯匙
糖¾ 茶匙
米酒⅔ 湯匙
橄欖油⅔ 湯匙
薑1 片
蔥1 根
蠔油⅔ 湯匙
鹽¼ 茶匙
水2⅔ 湯匙

Cookware

平底鍋

Steps

1將五花肉切片、茄子切塊、蒜切末、薑切末、蔥切蔥花
2平底鍋中火熱橄欖油 30 秒
3加入五花肉片煎至兩面金黃 3 分鐘，推至鍋邊
4加入茄子塊煎至軟化 4 分鐘
5加入蒜末、薑末炒香 30 秒
6加入醬油、蠔油、糖、米酒、水拌勻 20 秒
7大火拌炒至醬汁收乾 2 分鐘
8加入蔥花、鹽拌勻起鍋

Turn your ingredients into meal ideas

Free download — cook with what you already have