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Chinese Eggplants with Minced Pork

March 1, 2016 54 Comments

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Chinese eggplants with minced pork and spicy garlic sauce is a humble and popular dish in Chinese kitchen.A small amount of minced pork can greatly improve the taste of eggplants, which can rich the layers of a humble eggplant stir-fry. For vegan readers, you can simply skip minced pork or try this eggplants with garlic sauce.

Chinese eggplants with ground pork

 

Eggplants are quite yummy when well cooked. The soft texture can greatly absorb the spicy garlic sauce and endow the dish great flavor. The most common way of cooking eggplants in China includes  Chinese spicy eggplant salad, eggplants with green beans, Chinese Yu Xiang eggplants and DiSanxian (three treasure of the earth)

Chinese eggplants with ground pork

Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked.

Chinese eggplants with ground pork

Set aside to drain completely.

Chinese eggplants with ground pork

Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.

Chinese eggplants with ground pork

Add marinated pork in to stir-fry until the color changes into white. Transfer out.

Chinese eggplants with ground pork-8 copy

Re-heat around 1 tablespoon of cooking oil in wok and fry garlic, ginger, spring oil and doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.

Chinese eggplants with ground pork-8 copy

4.88 from 8 votes
Print
Chinese Eggplants with Minced Pork
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Humble Chinese eggplants with minced pork
Course: Main Course
Cuisine: Sichuan
Keyword: Eggplant, pork
Servings: 2
Calories: 354 kcal
Author: Elaine
Ingredients
  • 2 long Asian eggplants
  • pinch of salt
  • 1/4 cup minced pork
  • 1 tsp. minced ginger
  • 1/2 tbsp. Chinese cooking wine
  • 3 tbsp. cooking oil ,divided
  • 2 garlic cloves ,sliced
  • 1 thumb ginger ,sliced
  • 2 green onions ,white half and green half divided
  • 1/2 tbsp. doubanjiang ,skip this if you prefer a mild taste or double for a hotter version
  • 1 tbsp. light soy sauce
  • 1/8 tsp. sugar
  • 1/2 tsp. sesame oil
Instructions
  1. Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
  2. Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
  3. Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
  4. Add marinated pork in to stir-fry until the color changes into white. Transfer out.
  5. Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, and doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
  6. Garnish chopped green onion (green parts) and serve with steamed rice.
Recipe Notes

If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.

Nutrition Facts
Chinese Eggplants with Minced Pork
Amount Per Serving
Calories 354 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 434mg 18%
Potassium 538mg 15%
Total Carbohydrates 14g 5%
Dietary Fiber 6g 24%
Sugars 7g
Protein 7g 14%
Vitamin A 1.7%
Vitamin C 7.2%
Calcium 1.8%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

Chinese eggplants with ground pork-8 copy

Filed Under: Featured, Mushrooms & Vegetables, Recipes, Stir fry

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Comments

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  1. Holly | Beyond Kimchee says

    March 4, 2016 at 9:02 pm

    I love this dish. So tasty! I will add the extra red chili to bring more spicy kick!

    Reply
    • Elaine says

      March 8, 2016 at 9:42 am

      Thanks Holly!!

      Reply
      • Marjan says

        September 13, 2017 at 7:59 am

        This is a nice dish, but I agree not very spicy. I added double the chili sauce, extra soy sauce, and some oyster sauce with a slurry of cornstarch to make a silky sauce

        Reply
        • Elaine says

          September 15, 2017 at 8:09 am

          Thanks!

          Reply
  2. Kathy says

    March 4, 2016 at 11:30 pm

    I love eggplant! This recipe will be a keeper for me and my family. I will cook it tonight. I will let you know how it turns out. Thanks

    Reply
  3. Abby (@ No Fail Recipes) says

    March 5, 2016 at 9:07 am

    Great recipe! I’m looking forward to trying it.

    Reply
  4. Jack says

    March 18, 2016 at 7:07 am

    the recipe says to divide the white and green parts of the scallion but then never tells what to do with the white and green parts.

    Reply
    • Elaine says

      March 19, 2016 at 4:44 pm

      Hi Jack,
      White parts should be stir fried with garlic and ginger while green parts are for garnishing.

      Reply
  5. Erin says

    March 21, 2016 at 11:25 pm

    Hi Elaine,

    I love your site! And I loovve this dish – reminds me of my mom. Can you tell me the purpose of soaking the eggplant before cooking?

    Reply
    • Elaine says

      April 2, 2016 at 10:51 am

      Hi Erin,
      This step can help to reduce the oil absorbed by the eggplants. If you do not want to brother, you can skip this step.

      Reply
  6. MoonMoon Mukherjee says

    June 9, 2016 at 12:13 pm

    During my stay in Shanghai, I loved this Sichuan style eggplant stir fr.!! i am so happy to find the recipe here.
    Kudos to your blog

    Reply
  7. Patricia says

    August 28, 2016 at 10:33 pm

    That is the spicy sauce Daubanjiang. Can you post picture of the bottle/jar

    Thanks

    Reply
  8. Cathe says

    October 9, 2016 at 10:32 am

    Cooked this disth — my family loved it

    Reply
    • Elaine says

      October 9, 2016 at 11:45 am

      Thanks Cathe! Glad that you like it.

      Reply
  9. Leo says

    November 22, 2016 at 7:50 am

    Hi,
    Love your site and recipes.
    I’m learning to cook more asian dishes and some of the recipes I have found on your site worked out really good so I push on to try more.

    One question for this dish……insted of using mince pork could I use ground beef insted? Or will the beef flavor not be as neutral as pork?

    Typically I have beef on hand and always have ch.eggplants cause I love-em.

    Reply
    • Elaine says

      November 22, 2016 at 8:13 am

      Mince beef works fine too. We interchange pork with beef in lots of Chinese dishes.

      Reply
  10. Naomi says

    March 9, 2017 at 10:42 am

    Love this recipe! Anything with eggplant is my favorite. My husband who is from china has been trying to get me to cook Chinese food, luckily your recipes are winners with him. Thank you! I usually use ground turkey and omit the sugar to make it healthier.

    Reply
    • Elaine says

      March 9, 2017 at 11:05 am

      Hi, Naomi
      Thank you for your kind comments. I’m very happy when I heard my recipes could make some help for you. My family also love eggplant, it’s so nice and healthy.

      Reply
  11. Liew Jiek says

    April 10, 2017 at 9:55 pm

    This recipe is amazing!!! I’m living in England now and ordering this dish from Chinese restaurants is really expensive. So yesterday I was craving this dish like crazy and I found this recipe! The next day I went to get almost all of the ingredients needed from Tesco except Sesame Oil and Chinese cooking wine. This dish tasted soooooo good, even without sesame oil and the wine!! I added a tablespoon of Dobanjiang 豆瓣酱 and I think Dobanjiang is super important for this dish. If you can’t eat spicy food, maybe you can just add 1 teaspoon of it. I must try to cook this dish again with sesame oil and cooking wine the next time.

    Reply
    • Elaine says

      April 11, 2017 at 9:25 am

      Nice to hear the feedback. Liew. I am so happy that you love it.

      Reply
  12. Rohan says

    April 28, 2017 at 7:23 pm

    That was cheap, easy and delicious. Thanks for the recipes! 🙂

    Reply
    • Elaine says

      April 29, 2017 at 9:41 am

      Thanks Rohan, wish you have a good cooking time!

      Reply
  13. Nat says

    June 1, 2017 at 10:23 pm

    Thanks for the recipe! Is it possible to leave out the Chinese cooking wine and also use non Chinese eggplants?

    Reply
    • Elaine says

      June 2, 2017 at 7:30 am

      yes, Nat. It is ok to skip Chinese cooking wine.

      Reply
  14. Nk says

    June 21, 2017 at 2:48 am

    I cooked this for my family last night and they loved it. However, my eggplant turned brown; not the lovely purple like yours. HOW DId you keep the purple color?

    Reply
    • Elaine says

      June 21, 2017 at 7:52 am

      Hi Nk,
      You will need more oil. The purple skin should be evenly coated with oil to avoid meeting the air and oxidizing reaction.

      Reply
  15. Melissa says

    July 2, 2017 at 9:01 pm

    This recipe is fantastic, I love it. I ate this dish many times while I was in China and have used your recipe twice. I really enjoy it, thank you!

    Reply
    • Elaine says

      July 2, 2017 at 9:41 pm

      Thanks Melissa. I am so happy to hear the lovely comment.

      Reply
  16. Deanna Meredith` says

    July 30, 2017 at 2:36 am


    this sounds super,what would be the recipe for serving 12?

    Reply
    • Elaine says

      August 3, 2017 at 4:10 pm

      It should be great for 2 people.

      Reply
  17. Ellina G | @Ellina Guo says

    August 8, 2017 at 2:33 am


    Great recipe! Going to try it tonight! I prefer less oil recipes, at most time eggplants require a lot of oil! It seems like your dish doesn’t need so much oil which is great!

    Reply
    • Elaine says

      August 8, 2017 at 3:20 pm

      You can cook eggplants with less oil, there is no problem. The only thing needed is longer cooking time. Happy cooking!

      Reply
      • Ellina G | @Ellina Guo says

        October 12, 2017 at 1:30 am

        Thx Elaine for your reply! I made Steamed Eggplants recently as well, it was delicious!

        Reply
  18. Kristin says

    October 13, 2017 at 3:12 am

    I can not buy dobanjiang and chinese cooking wine in Norway, anything I can use instead??

    Reply
    • Elaine says

      October 13, 2017 at 8:51 am

      You can skip Chinese cooking wine and add some fresh chili peppers to bring this dish a light spicy taste.

      Reply
  19. Darren Lee says

    October 21, 2017 at 7:45 pm


    Thank you for this! Just made it now 🙂 the only I felt was missing in my dish was pepper on the beef but hey to each is own.. Also I think I put a bit too much oil. Other wise great guide for this dish!

    Reply
    • Elaine says

      October 22, 2017 at 7:37 pm

      Hi Darren,
      I agree it is a oily dish. Eggplants usually need more oil than other vegetable. Oil can help to bring the eggplant a meat like soft texture. I will try to develop methods of reducing the oil absorbed during the cooking process. Thanks for your suggestion.

      Reply
  20. Vigo Cycles says

    November 7, 2017 at 7:34 pm

    I substituted ground beef for the pork and cubed ambercup squash for the eggplant. I also added 1tsp of sichuan peppercorns along with the soy and oil at the end. It was an amazing dish. Your blog is wonderful.

    Reply
    • Elaine says

      November 8, 2017 at 9:20 am

      Thanks Vigo for your lovely information. I usually do not use Sichuan peppercorn in eggplants but it sounds a lovely idea. Will try next time.

      Reply
  21. Dom says

    January 11, 2018 at 12:06 am


    Thanks very very much for all your recipes this site is truly amazing!
    Quick question , could you add Chinkiang vinegar to this recipe? I have seen other recipes for Fish Fragrant Egg Plant that contain Chinkiang vinegar?
    Thanks in advance and thanks for the endless inspiration 🙂

    Reply
    • Elaine says

      January 12, 2018 at 9:12 pm

      Sure, you can add some vinegar to bring a tiny sour taste. But fish fragrant is another taste with different sauce. Do not use so much vinegar in common braised eggplants, since we do not contain enough sugar.

      Reply
  22. John E says

    July 24, 2018 at 2:46 am


    This looks like the best recipe I’ve seen so far. But it should not be under “eggs and dairy!” Eggplant is a fruit, but used like a vegetable here.

    Reply
    • Elaine says

      July 24, 2018 at 7:22 am

      Nice Catch, John.

      Reply
  23. bigMoose says

    October 13, 2018 at 10:20 pm


    Another 5 star recipe Elaine! I don’t know what I would do without your recipes and inspiration. You have taken my Chinese cooking to a new and higher level.

    Reply
    • Elaine says

      October 15, 2018 at 9:47 am

      Thank you!

      Reply
  24. Lenie says

    December 28, 2018 at 4:31 pm


    It is bringing back my craving in real chinese foods that you cant ever find here in Middle East
    Thank you for sharing Ms.Elaine

    Reply
    • Elaine says

      December 28, 2018 at 7:08 pm

      You are most welcome! Thanks Lenie for such a wonderful comment.

      Reply
  25. Andreas says

    February 15, 2019 at 8:48 am


    Hi Elaine,

    I tried this out and liked it very much. Thank you for this recipe. I have two questions though.
    How do you mange to keep the color on the eggplants? The only way I know of is adding some kind of acid (eg. vinegar or lemon juice). But I didn’t see that in the recipe. So the skin of the eggplants turned somewhat brown- grayish during frying. It didn’t affect the taste, but I would like to know how to make it look so pretty like on your photos.

    My second question is regarding the minced pork. I can buy something similar in the supermarket, but that’s mostly ground using a meat grinder. However looking at your pictures I guess that’s not the same you are using. So do you mince it yourself using a knife? If so, what cut of pork do you usually use for this, belly or shoulder or something else?

    Reply
    • Elaine says

      February 15, 2019 at 8:05 pm

      Andreas,
      To keep the purple color, both white vinegar (or lemon juice) and oil can help. Cook less eggplants with more oil can keep the purple color too. Or you can add some white vinegar or lemon juice int he soaking process.
      For the second question, I love to use hand chopped pork. I love to use shoulder (pork butt). Any cuts with some fat can work fine for all purpose minced pork.

      Reply
      • Andreas says

        February 16, 2019 at 6:06 am

        Thank you for your reply Elaine!

        By the way the initial soaking of the eggplants is a really great trick I learned from this. I always hated using so much oil for frying eggplants. I’ll do this for other recipes from now on, too. And the next time I’ll add some vinegar and see how that works out.

        Reply
  26. joseph says

    July 9, 2019 at 5:10 am

    WHERE in the ingredients does it call for GARLIC?

    Reply
  27. Adrien says

    September 9, 2019 at 6:18 pm

    Hi,

    Why do you soak the eggplants ?

    Thanks ^^

    Reply
    • Elaine says

      September 9, 2019 at 9:16 pm

      It help to fasten the cooking process.

      Reply
    • Andreas says

      October 27, 2019 at 6:45 am

      Hi Adrien,

      as you probably know raw eggplants are very much like a sponge. So they’ll soak up liquid very fast. So if you put them in a wok with oil it’ll be dry very fast. Soaking them beforehand spares you of adding a gallon of oil and keeps the eggplants nice and fresh instead of dripping with fat.

      Reply

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