For this stir-fried eggplant with minced pork I usually use black eggplant as the main ingredient. You may be able to buy other types of eggplant, such as purple eggplant, which are usually brightly colored, thinner and longer. There is another type of eggplant that is round and black and purple.
Image Credit: Chen Jing for My Chinese Home Kitchen, 2024.
Stir-fried eggplant with minced pork uses similar ingredients to our Eggplant with Minced Pork recipe, but there are some differences in the cooking process and seasoning. In this recipe, I peel the eggplant and cut it into strips, which will make the eggplant mature faster. Unlike the other recipe, which makes the sauce in the wok, for this dish I prepare the sauce in advance and add starch to the sauce and mix it well. Then I pour the sauce into the wok after the ingredients are mature, which adds both seasoning and thickening. This approach is easier for novice cooks to make delicious dishes in a thick savory sauce.
This is a home-cooked dish. Like most traditional Chinese home-cooked dishes, this uses much less oil In the other eggplant recipe, we need to blanch the eggplant in oil first to let the eggplant mature. In this eggplant recipe, we don’t have the oil-blanching step, you can cook it directly. This greatly reduces the amount of oil absorbed by the eggplant.
Stir-fried Eggplant with Minced Pork
Equipment
- 1 wok
- 1 wok spatula
- 1 vegetable peeler
- 1 mixing bowl
Ingredients
- 400 g eggplant cut into strips
- 100 g pork minced
- 3 green peppers sliced
- 5 red peppers sliced
- 2 cloves garlic minced
- 7 ml Pixian Doubanjiang bean paste
- 15 ml cooking oil
Sauce:
- 5 ml oyster sauce
- 10 ml light soy sauce
- 2 ml dark soy sauce
- 5 ml Zhenjiang black vinegar
- 3 ml white sugar
- 5 ml corn starch
- 10 ml water
Instructions
- Prepare the ingredients. Wash them clean.
- Peel the eggplant and cut into strips.
- Mince the pork and garlic. Cut the green and red peppers into strips.
- Prepare the sauce: Mix together the oyster sauce, light soy sauce, dark soy sauce, Zhenjiang vinegar, white sugar, corn starch, and 10ml (2 tsps) water. Mix well and set aside.5 ml oyster sauce, 10 ml light soy sauce , 2 ml dark soy sauce, 5 ml Zhenjiang black vinegar, 3 ml white sugar, 10 ml water, 5 ml corn starch
- Pour 15ml (1 tbsp) oil into the wok and add the minced pork. After the water is dried and the color changes, add the minced garlic and bean paste. Stir-fry evenly.100 g pork, 7 ml Pixian Doubanjiang bean paste, 15 ml cooking oil, 2 cloves garlic
- Add the eggplant. Use medium heat and stir-fry until the eggplant is softened. If the eggplant sticks, add a little water.400 g eggplant
- Add the green and red peppers. Stir-fry for 20 seconds, then stir the sauce to mix well and pour it in around the edge of the wok.3 green peppers, 5 red peppers
- Stir well, bring the sauce to a boil for 10 seconds.
- Transfer to a plate and serve.
Notes
- When frying eggplant, you can add some water to avoid sticking to the pan.
- Before adding the sauce, first stir the sauce to mix the starch that has settled at the bottom to blend with the sauce.
Nutrition
Other eggplant recipes on My Chinese Home Kitchen
We hope you enjoy these eggplant recipes. Chinese cooking is masterful in its use of varying techniques and seasonings to get a wide range of flavors and textures from the same ingredients.
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