Chinese eggplant and pork
A savory and spicy Chinese eggplant stir fry with minced pork (魚香茄子) is great to serve with rice. This is a simple and healthier version of Chinese eggplant & ground pork recipe that can be done in 20 minutes!
Servings 4
Calories 143kcal
Equipment
- 1 Non-stick pan
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.
Video
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.
Nutrition
Calories: 143kcal | Carbohydrates: 12g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 769mg | Potassium: 380mg | Fiber: 4g | Sugar: 6g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg
