Chinese Stuffed Eggplant, Dim Sum Style | Recipe Cart | Recipe Cart

Ingredients

• 6 oz. shrimp ((170g, peeled and deveined))
• 3 oz. ground pork ((85g, optional; can also be substituted with ground chicken, beef, or turkey))
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1/8 teaspoon white pepper
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil ((plus 3 tablespoons, divided))
• 1 teaspoon Shaoxing wine ((or dry sherry))
• 1 egg
• 1 teaspoon cornstarch
• 2 scallions ((finely chopped, divide half for the filling and half for the sauce/garnish))
• 4 Japanese eggplants
• 1 teaspoon oil
• 1/2 teaspoon sesame oil
• 1 clove garlic ((minced))
• 1 cup chicken stock
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• A pinch of sugar
• 2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
• salt ((to taste))
• white pepper ((to taste))