ChinesePopular & ClassicPorkRecipes

Eggplant Stir Fry

written by Emma Tang

Eggplant Stir-fryToday I am going to share the recipe of a eggplant with ground pork stir fry. I am a big fan of this dish, it’s easy to make and full of flavor. 

For ingredients, I used Chinese eggplant, ground pork (feel free to use ground beef or other types of meat you like), chili pepper, garlic, ginger and green onion.

Eggplant Stir-fry IngredientsChinese eggplant usually comes in a long shape and has a lighter taste and thinner skin compared to the eggplants sold at the non-Asian grocery store. If you can’t find Chinese eggplant, feel free to use other types of eggplants to make this dish. But make sure to adjust the cooking time a little bit.

Eggplant Stir-fry-4After frying the eggplants until they are cooked through and soft, I simply stir-fried the eggplants together with the rest of the ingredients as well as the seasonings for a couple of more minutes and the dish is done and ready to be served.

My favorite way to enjoy this dish is to eat with a bowl of hot white rice. If you are looking for a easy eggplant recipe, this would not let you down. 

Eggplant Stir-fry-7Eggplant Stir-fry recipeBelow is how I made this dish step-by-step. The total time needed is about 30 minutes!How to make Eggplant Stir-fryI hope you enjoy making this tasty eggplant stir fry at home. If you like this recipe, please leave a rating and share it with your friends!

5.0 from 1 reviews
Eggplant Stir Fry
 
Print
Prep time
Cook time
Total time
 
Author:
Serves: 30
Ingredients
  • 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
Instructions
  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.
Notes
Make sure the eggplants are dry before throwing them into the hot oil for frying.

Shop Pantry
  • 207
    Shares

Keep reading...

Teriyaki Chicken Appetizer

Shredded Zucchini Salad with Sesame Dressing

Stir-Fried Udon with Shrimp

Potato Pancake

4 comments

Beatrice August 21, 2016 - 11:34 pm

Makes me remember my mum xD

Reply
Han Tang October 20, 2016 - 12:32 pm

Aww, I am glad! Hope all is well~

Reply
Ginet DuPerron September 16, 2018 - 1:53 pm

So delicious, thanks from Canada, Ontario

Reply
Emma Tang November 3, 2018 - 7:00 pm

Thanks for liking it 🙂

Reply

Leave a Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.