Ingredients:
- For the Main Dish:
- 300-400g ground meat (pork, beef, or chicken)
- 1 medium eggplant, cut into bite-sized pieces
- 1 zucchini, cut into bite-sized pieces
- 1 red pepper, sliced
- 100g spinach, roughly chopped for the sauce and some leaves for garnish
- 2 large eggs, beaten
- 1-2 tablespoons fresh ginger, minced
- 2 scallions, finely sliced
- Oil for cooking (sesame oil preferred for its flavor)
- For the Ginger-Spinach and Gochujang Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce (optional)
- 1 teaspoon gochujang (adjust to taste)
- 1 teaspoon sugar or honey
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 100g spinach, blanched and pureed
- ½ cup beef or vegetable broth
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- Salt and pepper to taste
Instructions:
- Prepare the Ginger-Spinach and Gochujang Sauce:
- Sauté garlic and ginger until fragrant. Add gochujang, stirring for a minute.
- Incorporate soy sauce, oyster sauce, hoisin sauce, fish sauce, and sugar/honey. Mix well.
- Add pureed spinach and broth; bring to a simmer.
- Thicken with the cornstarch slurry. Adjust seasoning. Set aside.
- Cook the Ground Meat:
- Brown the ground meat in a wok with a bit of oil and half the minced ginger. Once cooked, set aside.
- Scramble the Eggs:
- In the same wok, quickly scramble the beaten eggs until just set. Remove and set aside with the meat.
- Cook the Vegetables:
- Add a bit more oil if needed. Sauté the eggplant, zucchini, and red pepper until tender.
- Mix in some fresh spinach leaves towards the end until they just wilt.
- Combine:
- Return the cooked meat and scrambled eggs to the wok with the vegetables. Pour the ginger-spinach and gochujang sauce over everything, gently mixing to coat evenly.
- Garnish:
- Sprinkle with finely sliced scallions.
- Serve:
- Enjoy this hearty and flavorful dish over jasmine rice or with a side of Asian noodles.