Prepare the 'Three Treasures': Wash and pat dry the eggplant and bell pepper. Slice the eggplant into thick rounds. Cut the bell pepper in half, remove seeds and pith, then cut into pieces. For tofu puffs, make a small slit on one side to create a pocket for the filling.
Prepare the Pork Stuffing: In a bowl, combine minced pork with cornstarch, light soy sauce, oyster sauce, sesame oil, white pepper, water (or chicken stock), chopped spring onion, and grated ginger. Mix thoroughly in one direction until the mixture is well combined and slightly sticky.
Stuff the 'Treasures': Carefully stuff the pork mixture into the prepared eggplant, bell pepper, and tofu puffs. Press gently to ensure the filling is secure.
Pan-Fry: Heat cooking oil in a large non-stick pan over medium heat. Place the stuffed vegetables and tofu puffs into the hot pan, pork-side down first for eggplant and bell pepper, and the open side down for tofu puffs. Fry for 3-4 minutes until the pork is golden brown and cooked.
Continue Frying: Flip the pieces and continue frying for another 4-5 minutes, or until the vegetables are tender-crisp and the tofu puffs are heated through, and the pork filling is fully cooked. Remove from pan and drain excess oil.
Serve Hot: Arrange the Fried Stuffed Three Treasures on a serving plate. Best served immediately with a drizzle of sweet soy sauce (or light soy sauce with sugar) for dipping.
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