5 from 66 votes
Chinese eggplant and pork
This Chinese eggplant and pork stir-fry features tender strips of Chinese eggplant pan-fried until soft and bright purple, paired with ground pork cooked in a flavorful sauce of oyster sauce, soy sauce, garlic, and fresh chili peppers. The mixture is thickened with cornstarch slurry, creating a glossy coating that balances spice, sweetness, and umami in a satisfying dish.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
143 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 143
% 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.