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    Home » Recipes » Pantry

    Chinese Eggplants with Minced Pork

    Last Modified: December 21, 2018 by Elaine| 73 Comments

    7.6K shares
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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

    Chinese Eggplants with Minced Pork

    Elaine
    Humble Chinese eggplants with minced pork
    4.92 from 12 votes
    Print Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Sichuan
    Servings 2
    Calories 354 kcal

    Ingredients
      

    • 2 long Asian eggplants
    • pinch of salt
    • ¼ cup minced pork
    • 1 tsp. minced ginger
    • ½ 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
    • ½ tbsp. doubanjiang ,skip this if you prefer a mild taste or double for a hotter version
    • 1 tbsp. light soy sauce
    • ⅛ tsp. sugar
    • ½ tsp. sesame oil

    Instructions
     

    • 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.
    • Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
    • 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.
    • Add marinated pork in to stir-fry until the color changes into white. Transfer out.
    • 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.
    • Garnish chopped green onion (green parts) and serve with steamed rice.

    Notes

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

    Nutrition

    Calories: 354kcalCarbohydrates: 14gProtein: 7gFat: 29gSaturated Fat: 4gCholesterol: 20mgSodium: 434mgPotassium: 538mgFiber: 6gSugar: 7gVitamin A: 85IUVitamin C: 5.9mgCalcium: 18mgIron: 0.9mg
    Keyword Eggplant, pork
    Tried this recipe?Mention @ChinaSichuanFood

    Chinese eggplants with ground pork-8 copy

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    Reader Interactions

    Comments

    1. Carmen

      October 16, 2020 at 7:35 am

      The flavor was great, but there wasn’t much sauce following the recipe. The picture looked like there was quite a bit.

      Reply
      • Elaine

        October 22, 2020 at 8:12 am

        Carmen,
        If you want it a little bit saucy, slightly add more oil.

        Reply
    2. Grace

      February 12, 2021 at 10:15 am

      5 stars
      It worked out really nicely for me. I added some Korean kojukaru since I didn't have any of the Chinese hot sauce mentioned and it turned out well. Thanks for posting.

      Reply
      • Elaine

        February 18, 2021 at 8:41 pm

        Thank you Grace for your detailed feedback!!

        Reply
      • Maggy

        July 17, 2022 at 1:22 pm

        What's the purpose of studying the eggplants

        Reply
    3. Matt

      April 27, 2021 at 9:38 am

      5 stars
      I made this tonight and it was very tasty. A nice light dinner.

      Reply
      • Elaine

        April 28, 2021 at 8:52 am

        Thank you Matt for the lovely feedback.

        Reply
    4. Jen

      August 12, 2021 at 12:16 am

      Loved it so did my husband. Only found that I needed a lot more oil as the eggplant absorbed it all in the first go.

      Reply
      • Elaine

        August 12, 2021 at 9:59 am

        You can add oil in the middle of the process whenever feel the oil is not enough.

        Reply
    5. Alexis

      July 28, 2022 at 7:42 am

      I added more pork and more flavorings to the meat marinade, and took your suggestion to coat in cornstarch. Delicious! Eating over mixian noodles.

      I think it would be good with the addition of some whole fermented black beans as well for a textural component since the pixian is typically more of a blended paste 🙂

      Reply
      • Elaine

        August 04, 2022 at 10:00 am

        Sure, Alexis. You can make it a black bean sauce flavor too.

        Reply
    6. L

      August 23, 2022 at 7:26 am

      I love this so! Have made it a few times. I would suggest though that you add a slight edit: that coating the eggplant in cornstarch extends the cook time considerably. No big deal since I love the flavor in the end, but just a suggestion ?

      Reply
      • Elaine

        August 27, 2022 at 9:14 pm

        Lovely point!! Yes you can try to skip this step.

        Reply
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