Eggplant Stir Fry
Prep time
Cook time
Total time
Serves: 3
  • 3 Asian eggplant, cut into long pieces
  • 0.2 pound ground pork
  • 2 slices ginger
  • half a head garlic, minced
  • 1 red chili pepper, cut into small pieces
  • 2 stalks green onion, chopped
  • one third cup of oil
  • half a teaspoon salt
  • half a teaspoon sugar
  • 1 tablespoon dark soy sauce
  • half a tablespoon oyster sauce
  1. Heat oil in a pan, fry the eggplants for about 8-10 minutes under medium-high heat until the eggplants are soft and cooked through.
  2. Fish out the eggplants from the pan and set aside.
  3. Leave a little bit of oil in the pan, throw in the pork, ginger and garlic, stir fry for about 2 minutes until fragrant.
  4. Add the eggplants back into the pan, toss in the salt, sugar, dark soy sauce and oyster sauce, stir fry for another 2 minutes.
  5. Toss in the green onion and cook for another minute and serve.
Make sure the eggplants are dry before throwing them into the hot oil for frying.

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Recipe by Spice the Plate at