Minced Pork and Eggplant Recipe
This Minced Pork and Eggplant Stir-Fry is a quick, comforting, and flavor-packed dish that brings together tender eggplant, aromatic garlic, spicy chili, and juicy ground pork in a savory sauce.
It’s a go-to for weeknight dinners when you want something satisfying yet simple, with rich umami flavors and just the right amount of spice.
Why People Will Love This Recipe:
Balanced flavor: A perfect harmony of salty, savory, sweet, and spicy.
Fast and easy: Ready in about 30 minutes, making it ideal for busy nights.
Versatile: Serve with rice, noodles, or in lettuce wraps.
Eggplant lovers’ dream: The eggplant soaks up the sauce beautifully, becoming tender and flavorful.
Minimal ingredients, maximum flavor: Simple pantry staples transform into a dish that tastes restaurant-worthy.
Key Ingredients Highlight:
Ground pork: Adds richness and protein.
Eggplant: Tender and sponge-like, perfect for absorbing sauces.
Soy sauce, oyster sauce, rice wine: The holy trinity of stir-fry flavor—umami, depth, and brightness.
Garlic and red chilies: Build the aromatic base and add gentle heat.
Cornstarch: Helps the sauce cling and thicken slightly.
Sugar: Balances the saltiness for a subtly sweet finish.
Kitchen Tools
Wok or large nonstick skillet
Knife and cutting board
Mixing bowl (for sauce)
Paper towels (for eggplant)
Minced Pork and Eggplant Recipe
Ingredients:
– 1 large eggplant, cut into long strips
– 1/2 lb ground pork
– 2 cloves garlic, minced
– 1-2 red chilies, finely chopped
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon rice wine or Shaoxing wine
– 1 tablespoon cornstarch
– 1 tablespoon vegetable oil
– 1 tablespoon sugar
– Green onions, chopped (for garnish)
Instructions:
Prep the Eggplant:
Slice the eggplant into long, thin strips.
Place in a bowl and sprinkle generously with salt.
Let it rest for 15–20 minutes to release moisture, then blot dry with paper towels to remove excess water and bitterness.
Brown the Pork:
Heat oil in a wok or large skillet over medium-high heat.
Add ground pork and cook until it turns golden brown, breaking it apart with a spatula.
Once cooked, stir in the minced garlic and chopped red chilies.
Sauté for 1 minute until fragrant.
Add the Eggplant:
Toss in the eggplant strips and stir-fry for about 3–4 minutes until they begin to soften and absorb the pork’s flavor.
Mix the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, rice wine, cornstarch, and sugar until smooth.
Combine Everything:
Pour the sauce into the pan and stir to coat the pork and eggplant evenly.
Let everything simmer for 2–3 minutes until the sauce thickens and the eggplant is fully tender.
Finish and Serve:
Sprinkle chopped green onions over the top.
Serve hot with steamed rice for a hearty, flavorful meal.
Recipe Notes – Minced Pork and Eggplant Stir-Fry
Salting the Eggplant is Key
Salting and resting the eggplant before cooking removes excess moisture and helps reduce its natural bitterness. It also prevents the eggplant from soaking up too much oil during stir-frying.
Use High Heat for Best Texture
Stir-frying over medium-high to high heat ensures the pork browns properly and the eggplant caramelizes without turning soggy. Don’t overcrowd the pan—cook in batches if necessary.
Cut Eggplant Evenly
Slice the eggplant into even-sized strips for consistent cooking. Thin, long strips cook faster and absorb the sauce more thoroughly.
Don’t Skip the Aromatics
Garlic and red chilies provide the fragrant base of the dish. Add them after the pork is browned to avoid burning and ensure the flavor is released without bitterness.
Mix Sauce Ingredients in Advance
Prepare your sauce (soy sauce, oyster sauce, rice wine, sugar, cornstarch) before you start stir-frying. This allows you to add it quickly without overcooking the eggplant or meat.
Sauce Consistency Tip
Cornstarch helps the sauce cling to the pork and eggplant. If your sauce isn’t thickening, ensure the mixture is brought to a simmer for a few minutes after adding it to the pan.
Adjust Spice to Your Taste
Red chilies can range in heat. Start with one chili and taste before adding another if you’re unsure of your heat preference.
Serve Immediately for Best Texture
Eggplant tends to get mushy if left to sit too long. Serve the stir-fry right after cooking for the best flavor and texture.
Make it a Meal
Serve with freshly steamed jasmine rice or garlic fried rice to soak up all the savory-sweet sauce.
Garnish for Freshness
A sprinkle of fresh green onions or a drizzle of chili oil just before serving adds freshness and extra punch to the dish.
Nutrition Information
(Per Serving, Approx. for 2 servings):
Calories: ~380 | Protein: ~22g | Fat: ~24g | Carbohydrates: ~20g | Fiber: ~5g | Sodium: ~900mg
Frequently Asked Questions:
Can I use Japanese or Chinese eggplant instead of globe eggplant?
Yes! Asian eggplants are ideal—they’re less bitter and cook faster.
Can I skip salting the eggplant?
It’s not mandatory, but salting improves texture and removes bitterness. Recommended!
Is this dish spicy?
It’s mildly spicy. Control the heat by adjusting the quantity of red chilies used.
Can I make this ahead of time?
You can prep ingredients in advance, but cook just before serving for best texture.
Is this gluten-free?
Not as written. To make it gluten-free, use tamari instead of soy sauce, and ensure all sauces are labeled gluten-free.
Why is my eggplant soaking up too much oil?
Eggplant is very absorbent. Salting and drying it first helps reduce this.
Stir-frying quickly at high heat also helps.
Can I bake the eggplant instead of stir-frying?
Yes—roast it at 425°F for 15–20 minutes, then add it to the stir-fry to finish.
Can I double the recipe?
Yes, but cook in batches so the ingredients sear instead of steam.
What can I use instead of rice wine?
Dry sherry or apple cider vinegar are good substitutes in a pinch.
My sauce isn’t thickening—what should I do?
Make sure your cornstarch is fully dissolved in the sauce.
If needed, mix 1 more tsp cornstarch with 2 tsp water and stir it in.