A flavorful Chinese eggplant pork stir fry (魚香茄子) is a classic Chinese dish like mapo tofu, steamed pork ribs, tomatoes eggs and hairy gourd vermicelli. It is great to serve with rice, fried rice and noodles. This Chinese eggplant pork recipe is a healthier version and can be done in 20 minutes! Let’s learn how to make Chinese eggplant with minced pork. Follow step by step photos and a video for your meals.
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What is Chinese eggplant with minced pork (魚香茄子)?
Chinese eggplant with minced pork is a classic and famous Chinese cuisine like mapo tofu, mouth watering chicken, steamed pork ribs, steamed pork patty, char siu and pan fried buns. This dish originated from the northern part of China, Sichuan province. Also, in Mandarin Chinese it calls yú xiāng qié zi (魚香茄子) or yù hēung keh jí in Cantonese. It literally translates to fish fragrant eggplant.
However, traditionally Chinese eggplant stir fry with pork doesn’t have any fish. Later on, in Guangdong China, people like to add dried salted fish which gives more umami flavor to the dish. Therefore, the name of this dish translated as fish fragrant eggplant (魚香茄子). Keep in mind there are variations of Chinese eggplant pork because of the different regions and you can customize it according to your taste preferences.
Typically, this dish involves stir-frying eggplant and minced pork with a flavorful sauce with ingredients like garlic, scallions, soy sauce, oyster sauce, sugar and chili pepper. The dish is known for its complex, well balanced, savory, slightly sweet and spicy taste. Besides, the dish showcases the wonderful combination of tender eggplant and savory minced pork, creating a delightful and satisfying meal.
What does a Chinese eggplant pork dish taste like?
Chinese eggplant with minced pork is a flavorful dish with a combination of savory, slightly sweet, spicy and umami-rich tastes. The taste can vary based on the specific ingredients used in the recipe.
The minced pork adds a savory and meaty flavor to the dish. This is complemented by the umami-rich sauces such as soy sauce and oyster sauce. Besides, the natural sweetness of the eggplant and added sugar also enhances the overall flavor. It gives a subtle sweetness to balance the savory elements.
Garlic provides a fragrant and aromatic quality to the dish. Green onions also add a fresh and onion-like flavor. When cooked eggplants, it becomes tender and absorbs the flavors of the sauce. It contributes a mild and slightly earthy taste to the overall dish. It is best to serve with rice to soak up the flavorful sauce.
What can you serve with Chinese eggplant with minced pork?
This Chinese eggplant pork recipe is very flavorful. It is savory, a little spicy and a hint of sweetness. The best to go with white rice or brown rice. The rice helps absorb the flavorful sauce from the eggplant and minced pork. But, you can also serve it over plain noodles or chow mein. Also, it is great to serve with fried rice, Vietnamese spring rolls, dumplings and vegetables as a side.
What is the difference between Chinese eggplant and regular eggplant?
Chinese eggplant and regular eggplant typically refer to different varieties of eggplants. They have some differences in terms of appearance, taste and culinary uses.
Usually Chinese eggplants are long, slender and cylindrical. The skin color of Chinese eggplant often has a vibrant purple or lavender color. Their skin is thin and tender. Also, it has less seed and is less bitter compared to other varieties. Besides, they have a slightly sweeter taste compared to some larger varieties. Chinese eggplants are well-suited for stir-frying, grilling or steaming. Their slender shape makes them convenient for certain Asian dishes like stir-fried or braised eggplant.
On the other hand, the regular eggplants or aubergines you often see at regular grocery stores. They are round or oval. Often, they are deep purple. The skin is typically thicker and may have a glossier appearance. Also, they have a firmer texture and slightly bitter, especially in larger and more mature specimens. Regular eggplants are versatile and can be used in a variety of dishes, including roasting, grilling, baking and frying. They are commonly used in Mediterranean and Middle Eastern cuisines.
In this Chinese eggplant pork recipe, I do not use regular eggplant because of thicker skin and bitter taste. Using Chinese eggplant is ideal and has the best result.
How do you cook eggplants?
Most of people deep fry eggplants in oil for a little bit when they make this yu xiang qie zi (魚香茄子) dish. Since eggplants are very absorbable, it absorbs a lot of oil when you deep fry them. Some people don’t like to be oily and unhealthy. Therefore, in this Chinese eggplant pork recipe, I try to make a healthier version without deep frying the eggplant.
There are other recipes to teach you to soak the eggplants in water before cooking. This way, it will be healthier. However, the eggplants absorb a lot of water when you cook them with sauce. The sauce will not absorb into eggplants which don't taste as good.
I found out the best way to cook eggplant is to add some oil to a non-stick pan. After that, pan fry them first on the skin side. Then, mix them with the sauce, so the eggplants can absorb the sauce and be healthier than deep dried them. Also, it can maintain a nice purple color.
How do you keep eggplant from absorbing oil when deep frying?
Soak the cut eggplant in water before deep frying. It is because eggplant is absorbable.
How can I keep the beautiful bright purple of the eggplant?
You soak them in the water with a teaspoon of vinegar. Acids can help slow down the oxidation process and preserve the color of the eggplant.
How can I remove the bitterness of the eggplant?
Choose Chinese eggplant instead of regular eggplant because it is less bitter, tender and thinner skin. If you use regular eggplant, sprinkle some salt over the cut surfaces of the eggplant. Let it sit for 30 minutes. Then, rinse it a few times to remove the salt.
How to pick a good eggplant?
Don’t pick them if they are wrinkled, have little brown spots on the skin or soft spots (not firm) when you squeeze them slightly.
How long can you store eggplants?
It doesn’t last long. The best is to wrap with newspapers or plastic wrap and refrigerate them, so it can last for 5-7 days.
What are the ingredients for yu xiang qie zi (魚香茄子), Chinese eggplant pork recipe?
In this Chinese eggplant pork recipe, the ingredients are Chinese eggplants, pork, garlic, chili peppers, green onion, water, sesame oil, vegetable oil, oyster sauce, soy sauce, sugar and cornstarch. I used 3 pieces of chili peppers in this recipe and you can always adjust the amount of chili peppers to your spiciness.
How do you store Chinese eggplant pork?
If you have leftovers, allow the dish to cool off before refrigerating. Place it in an airtight container to prevent odors from the fridge from affecting the flavor of the dish. It can last in the refrigerator for 3-4 days. It's important to consume it within this timeframe to ensure freshness and safety.
But, if you want to extend the storage time, you can freeze Chinese eggplant with minced pork. Place the cooled dish in a freezer-safe container, leaving some space for expansion. It can last for 1-2 months. When you are ready to eat, thaw the frozen dish in the refrigerator overnight.
Reheat it thoroughly either in a microwave or on the stovetop, ensuring that it reaches a safe internal temperature. Stirring occasionally during reheating can help distribute heat evenly. Before consuming leftovers, always check for signs of spoilage, such as odors, unusual colors or changes in texture to prevent food borne illnesses.
Cooking tips for how to make Chinese eggplant pork:
- Add chili peppers to your spiciness (1-3 or more)
- You can mince lean pork or use ground pork. I prefer ground pork because it is easier.
- Use Chinese eggplants instead of regular eggplants with thicker skin because they are bitter and do not taste good.
- Wash and cut eggplants into wider strips and add some vegetable oil to pan fry them, start with the skin part first and cover with a lid. Then, cook for a minute and flip them and cook for another minute. (You can sprinkle some water and cover the lid that can help cook the eggplant softer.)
- Cook ground pork and make the sauce, then add the cooked eggplants, so the eggplants are not over cooked and still maintains it’s nice purple color.
- If you want to cook the eggplants longer and still maintain the bright purple. You can soak the cut eggplant into water with a teaspoon of vinegar.
FAQs:
Traditionally, this dish uses minced pork. But, you can substitute pork with other proteins like chicken, beef or tofu if you prefer. Adjust the cooking time accordingly based on the protein you choose.
Yes, but it is best to enjoy it fresh. You can prepare the ingredients ahead of time and do the final stir fry just before serving. Keep the sauce separate until you're ready to cook.
The sauce typically includes a combination of soy sauce, oyster sauce, garlic, sugar and cornstarch mixture to thicken. Always adjust the quantities based on your taste preferences.
This dish is mild because I only used 3 chili peppers and I removed most of the seeds. You can add more or less chili peppers according to your spicy level.
Yes, you can make a vegetarian version by omitting the meat or substituting it with tofu. Ensure your oyster sauce is vegetarian friendly and adjust the seasoning accordingly.
Instructions for how to make Chinese eggplant pork:
1. Minced 4 cloves of garlic.
2. Cut 3 chili peppers.
3. Wash and cut 2 sticks of green onion (2 oz).
4. Then, wash and cut 2 small Chinese eggplants (12 oz) into wider strips.
5. 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.)
6. 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.
7. Turn on medium high fire, keep stirring until it changes color.
8. 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.
9. Lastly, add the pan fry eggplants from step 5 and the cut green onion from step 3 then mix them with the sauce.
Enjoy this delicious and savory Chinese eggplant pork recipe! Also, check out these authentic soy sauce chicken, ma yi shang shu, sweet & sour pork, crab stir fry, sesame chicken rice, chicken chop with black pepper sauce and kung pao chicken recipes.
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Chinese eggplant and pork
Equipment
- 1 Non-stick pan
Video
Ingredients
- 2 small Chinese eggplants (12 oz)
- ¼ pound Ground pork
- 4 cloves Garlic
- 3 pieces Fresh chili peppers (use 1-3 or more depends how spicy you want)
- 2 sticks 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
Cooking tips for how to make Chinese eggplant pork:
- Add chili peppers to your spiciness (1-3 or more)
- You can mince lean pork or use ground pork. I prefer ground pork because it is easier.
- Use Chinese eggplants instead of regular eggplants with thicker skin because they are bitter and do not taste good.
- Wash and cut eggplants into wider strips and add some vegetable oil to pan fry them, start with the skin part first and cover with a lid. Then, cook for a minute and flip them and cook for another minute. (You can sprinkle some water and cover the lid that can help cook the eggplant softer.)
- Cook ground pork and make the sauce, then add the cooked eggplants, so the eggplants are not over cooked and still maintains it’s nice purple color.
- If you want to cook the eggplants longer and still maintain the bright purple. You can soak the cut eggplant into water with a teaspoon of vinegar.
Randy Buckner says
This is a very good base recipe, that can be amended for personal tastes. I doubled the recipe, added more pork and green onion, and added minced ginger and bamboo shoots.
K says
I made some subs since I used what I had at hand. I used red pepper flakes because I didn’t have the chili peppers, used American eggplant because that’s what I had and I subbed garlic chives for green onions. I air-fried the eggplant first to save on oil. This was delicious and my husband I finished the hole portion. Would definitely make again ms again but I would add some air fried tofu next time for some healthy bulk.
Tracy O. says
Thank you for your comment!
Doreen says
Great recipe. I added Ginger and it still worked
K says
Thank you so much Tracy for sharing your recipe! I made this dish and it has become a regular part of my weekly dinner rotation. Simple to make but so full of flavour. Agreed with above comments - this more serves 2 but maybe that's just because I like to eat less rice so end up loading up on the dish more!
Tracy O. says
Thank you for your comment!
Jackie says
Probably the best Chinese dish I ever made! Recipe is more for two people than four. Do prep first and line everything up before starting to cook. Thanks very much for this great recipe!
Tracy O. says
Thank you for your comment.
afra says
Fabulous recipe!! It comes together so quickly and tastes fabulous! I served it with bok choy with oyster sauce and cauliflower rice. Will CERTAINLY be making this again. I did find that it was more of a 2 than 4 people serving size...
Veronika says
Yummy. Thank you for the recipe!
I steamed the eggplants.
Christine Nguyen says
Easy and flavorful!
Maria V. Salvadó says
Great recipes. Learning a lot.. Thanks
Tracy O. says
Thank you!
C. John Thompson says
Lovely recipe and a terrific blog.
Tracy O. says
Thank you!