Chinese eggplant and pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
143 kcal
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Course
Main Course
Chinese eggplant and pork
Description
Chinese eggplant and pork begins by slicing Chinese eggplants into wide strips and pan-frying them with vegetable oil, starting skin-side down, briefly covered to soften and preserve their vibrant purple color. Ground pork is cooked with minced garlic and fresh chili peppers on medium-high heat until browned, then combined with oyster sauce, soy sauce, sugar, and water.
A cornstarch slurry is added to thicken the sauce, which is then mixed with the cooked eggplant to evenly coat the pieces. Sesame oil finishes the dish, adding a subtle nutty aroma. The inclusion of fresh chili peppers allows control over the spice level, making the dish adaptable to taste.
This dish is practical for home cooks looking to blend tender vegetable texture with savory pork, ideal served with steamed rice as a main meal.
Washing the eggplants and soaking them in water with vinegar before cooking can help maintain color and reduce bitterness, while cooking eggplant separately prevents overcooking and preserves its texture.
Ingredients
- 2 small eggplant 12 oz, Chinese variety
- ¼ pound ground pork
- 4 cloves garlic
- 3 pieces chili peppers use 1-3 or more depends how spicy you want, fresh
- 2 ticks green onion (2 oz)
- ½ cup water
- ½ tablespoon sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- ½ tablespoon sugar
Corn starch mixture:
- 2 teaspoons corn starch
- 3 teaspoons water
Instructions
- Minced 4 cloves of garlic.
- Cut 3 chili peppers.
- Wash and cut 2 sticks of green onion (2 oz).
- Then, wash and cut 2 small Chinese eggplants (12 oz) into wider strips.
- The following, turn on medium to small fire, then pour 2 tablespoons of vegetable oil to pan fry eggplants on a non-stick pan. Start with the skin side and cover the lid for a minute and flip the other side for another minute. Then, set them aside. (You can sprinkle some water and cover the lid that can help cook the eggplant softer.)
- After that, put ¼ pound of ground pork into a non-stick pan and add ½ tablespoon of sesame oil, the minced garlic from step 1 and cut chili peppers from step 2.
- Turn on medium high fire, keep stirring until it changes color.
- Next, add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, ½ tablespoon of sugar and ½ cup of water. Stir them a little bit and add cornstarch mixture (3 teaspoons of water and 2 teaspoons of cornstarch). Keep stirring until the sauce is thickened.
- Lastly, add the pan fry eggplants from step 5 and the cut green onion from step 3 then mix them with the sauce.
Notes
- Adjust the number of fresh chili peppers (1-3 or more) to control the spiciness.
- Use ground pork for easier cooking or minced lean pork as preferred.
- Chinese eggplants are preferred for their thinner, less bitter skin compared to regular eggplants.
- Pan-fry eggplant strips starting skin-side down with a lid; sprinkling water and covering helps soften them.
- Cook the ground pork and sauce separately before combining with eggplants to avoid overcooking the eggplant and to preserve its bright purple color.
- Soaking cut eggplant in water with a teaspoon of vinegar helps retain color and reduce bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 769mg | 32% |
| Potassium | 380mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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