Chinese Style Spicy Eggplants with Pork
Savor the bold and aromatic flavors of **Chinese Style Spicy Eggplants with Pork**, a dish that perfectly balances heat, savory notes, and a touch of sweetness. Tender, golden-brown Japanese or Chinese eggplants are stir-fried to perfection alongside juicy ground pork, fragrant garlic, and ginger, then brought together with the umami-rich kick of chili bean paste (Doubanjiang). A luscious sauce made with soy sauce, rice vinegar, and a hint of sugar wraps the ingredients in a glossy, flavor-packed glaze, beautifully thickened with a cornstarch slurry. This irresistible dish is finished with a drizzle of sesame oil and fresh green onions for extra depth. Quick to prepare in under 40 minutes, it’s perfect for busy weeknights and best served over a bed of steamed rice to soak up every last drop of its spicy-salty goodness. Bring authentic Chinese flavors to your table with this crowd-pleasing favorite!
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Recipe Information
Ingredients
- 3 pieces long Japanese or Chinese eggplants
- 250 grams ground pork
- 4 pieces garlic cloves
- 1 inch ginger
- 3 stalks green onions
- 2 tablespoons chili bean paste (Doubanjiang)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 120 milliliters water
- 4 tablespoons neutral cooking oil (like vegetable or canola oil)
- 2 pieces red chili peppers (optional)
- 1 teaspoon sesame oil
Instructions
Trim the ends off the eggplants and cut them into evenly sized batons, about 2 inches long and 1/2 inch thick. Set aside.
Mince the garlic and ginger. Slice the green onions thinly, separating the white parts from the green parts. Chop the red chili peppers finely, if using.
Mix the soy sauce, dark soy sauce, rice vinegar, sugar, and 60 milliliters (half) of the water in a small bowl. Set aside.
In another small bowl, dissolve the cornstarch in the remaining 60 milliliters of water. Set aside.
Heat 3 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the eggplant in batches and stir-fry until golden and tender, about 5-7 minutes. Remove the eggplant and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, white parts of the green onions, and optional red chili peppers. Stir-fry until fragrant, about 30 seconds.
Add the ground pork to the skillet and cook, breaking it into small pieces with a spatula, until browned and cooked through, about 5 minutes.
Stir in the chili bean paste and cook for another minute to release its flavors.
Return the cooked eggplant to the skillet and pour in the prepared sauce mixture. Toss to coat the ingredients evenly.
Bring the mixture to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
Drizzle the sesame oil over the dish and give it a final stir. Remove from heat.
Garnish with the green parts of the green onions and serve hot with steamed rice.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 809 mg | 35% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
