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    Home » Pork » Eggplant and Pork Mince Stir Fry

    Published: May 6, 2021 · Last Modified: Jul 18, 2021 by Jeannette ·

    Eggplant and Pork Mince Stir Fry

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    Eggplant and Pork Mince Stir Fry in a dish.
    Cooked eggplant held up by chopsticks.
    Eggplant and Pork Mince Stir Fry in a dish.
    Eggplant and Pork Mince Stir Fry in a dish.
    Eggplant and Pork Mince Stir Fry in a dish.
    Cooked eggplant held up by chopsticks.

    This Eggplant and Pork Mince Stir Fry proves that eggplants are one of the most delicious vegetables in the world! They’re boiled then lightly stir fried with classic Cantonese sauces so they soak up every drop of flavor AND stay plump. Not to mention, cooking this way makes them an easy and healthy weeknight side dish!

    Eggplant and Pork Mince Stir Fry in a dish.

    A classic delicious comfort food

    What you see in the picture above is what home means to me: a humble, delightful side dish that stirs the soul.

    The ingredients in Grandma’s Eggplant and Pork Mince Stir Fry recipe do not boast intense flavors like what you’d find in our Vietnamese Sour Soup (Canh Chua) or Taiwanese Popcorn Chicken (鹽酥雞).

    Rather, they tantalize your taste buds after we give the eggplants the love and attention they deserve.

    The vegetables are simmered low and slow until the sauce is infused with meaty juices that you can smother all over your rice.

    Each eggplant piece stays succulent and tender on the inside while lusciously glossy with sauce on the outside.

    All you have to do now is grab your chopsticks because once you make this recipe, it’s a keeper!

    Which eggplant should I use?

    Four eggplants.

    One thing all eggplants have in common is their amazing sponge-like ability. They are a valued cooking ally that soak up ALL the oils and flavors they’re prepared with!

    For this recipe, you can use any variation available.

    At home we tend to go for the thinner longer purple eggplants (sometimes referred to as Japanese or Asian eggplants) because of their sweeter flesh and tender skin.

    I find that larger and wider eggplants of the darker skin variety have a tougher skin and milder flavor, which would work better in other dishes.

    Cooked eggplant held up by chopsticks.

    Why this recipe works

    • Soaking the eggplants in salted water allows them to absorb the moisture and stay juicy.
    • Using fewer seasoning ingredients keeps the flavor profile simple so you can eat it over and over again.
    • Chinese eggplants work well in a stir fry and stay soft but firm.

    What you’ll need

    For preparing the eggplants

    Eggplants in a colander beside a dish of salt.

    About the salt

    We use regular salt for this, but any will work once it’s mixed in with the water.

    For the stir frying

    A bowl of pork mince along with a jug of water and dishes of sesame oil, salt, chicken bouillon powder, oil, oyster sauce and chopped garlic.

    About the mince

    Grandma usually asks the butcher to put lean pork twice through the mincer. Alternatively, you can just buy the one already made.

    How to make this recipe

    Semi-peeled eggplant held by a hand.

    To slow down any browning, fill the sink or a large bowl with cold water and salt before you start.

    Cut off each end of the vegetable and peel the skin like so:

    Peel from one end of the eggplant to the other, then move to the right of the peeled skin. Leave the next part of skin on about the width of the previous peel.

    Move to the right of the unpeeled skin and peel it from top to bottom. Repeat until the whole eggplant has a striped pattern of skin on and skin off.

    Eggplant pieces in water in a bowl.

    After the peeling, slice the eggplants 1 1/2 cm or 1/2″ thick and place each slice directly into the cold salted water.

    Eggplant pieces with salt in a wok.

    Drain the eggplants from the water and let it dry in a colander, then set your wok on high heat.

    Eggplant pieces in water in a wok.

    Add 5 tbsp cooking oil in. When the oil is hot, throw in the eggplants and stir in the salt.

    Add the water to let the eggplants soften faster. This should take roughly 5 minutes, but you can remove them from the heat when they have reached a firmness you prefer.

    Cooked eggplant pieces in a bowl.

    When mostly cooked, transfer the eggplants into a bowl. Save the water in the wok in a separate bowl to use as a foundation to the sauce. 

    A wooden spatula pushing into mince cooking in a wok.

    Add 4 tbsp oil into the hot wok, giving it a minute to heat up. Add the garlic and stir for 30 seconds before adding in the mince.

    Use your stir frying utensil to separate the pork so that it stays minced rather than becoming a patty.

    A wooden spatula mixing mince with oyster sauce.

    Season the mince by adding in the oyster sauce and chicken bouillon. Mix it well.

    Eggplants and mince in a wok with sauce.

    Pour the cooked eggplant back in and stir until all is well combined, then pour the saved water in. Let it simmer with the lid on for 10 minutes.

    Note: Adding the water in is entirely optional. If you prefer less or no sauce, skip adding the water.

    To finish, drizzle with the sesame oil, stir it in and serve as is with rice!

    Recipe FAQs

    Can I use other types of mince?

    Yes, you sure can! Ground chicken and turkey would have the closest flavor to pork, but you can also substitute it with minced tofu or beef.

    How do I keep the purple color?

    We soak the cut up eggplants in salted water to stop the browning process, but you can also try cooking it with more oil so it prevents the skin from browning.

    Tips for the best results

    • Have all the utensils, equipment and ingredients by your side ready to go. Eggplants brown very easily, so working quickly will prevent it from changing color too much.
    • Use fattier meat. This will keep the Eggplant and Pork Mince juicier. It’s a technique we have used for many recipes, including our Vietnamese Meatballs in Tomato Sauce (Xíu Mại) and Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞).
    • Avoid peeling too much skin off. The contrasting textures will (a) hold the vegetable together better and (b) provide a great bite.
    Eggplant and Pork Mince Stir Fry in a dish.

    Make it a meal!

    • Begin with Seafood Rolls dipped in tangy mayonnaise.
    • Pair the pork with an earthy Braised Chicken Wings and Mushrooms in Oyster Sauce.
    • Add a side of vegetables with a quick and easy Stir Fried Pea Shoots with Garlic.
    • Make a dish like our fragrant Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) to bring it all together.
    • Finish the meal with a rich and creamy Black Sesame Soup (芝麻糊).

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Eggplant and Pork Mince Stir Fry in a dish.

    Eggplant and Pork Mince Stir Fry

    This Eggplant and Pork Mince Stir Fry proves that eggplants are delicious. They soak up flavor AND stay plump for an easy and healthy side dish!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 138kcal
    Author: Jeannette

    Ingredients

    For Preparing The Eggplants

    • 2 large eggplants or 4 Japanese eggplants
    • 1/2 tbsp salt
    • water (for soaking the eggplants)

    For Stir Frying

    • 200 g / 0.44 lb pork mince
    • 3 cloves garlic (finely chopped)
    • 1 tsp salt (or to taste)
    • 1 cup water
    • 3 tsp chicken bouillon powder
    • 1 tbsp oyster sauce
    • 1 tsp sesame oil
    • cooking oil

    Instructions

    • To slow down any browning, fill the sink or a large bowl with cold water and salt before you start.
    • Cut off each end of the vegetable and peel the skin like so:
      Peel from one end of the eggplant to the other, then move to the right of the peeled skin. Leave the next part of skin on about the width of the previous peel.
      Move to the right of the unpeeled skin and peel it from top to bottom. Repeat until the whole eggplant has a striped pattern of skin on and skin off.
    • After the peeling, slice the eggplants 1 1/2 cm or 1/2″ thick and place each slice directly into the cold salted water.
    • Drain the eggplants from the water and let it dry in a colander, then set your wok on high heat.
    • Add 5 tbsp cooking oil in. When the oil is hot, throw in the eggplants and stir in the salt.
    • Add the water to let the eggplants soften faster. This should take roughly 5 minutes, but you can remove them from the heat when they have reached a firmness you prefer.
    • When mostly cooked, transfer the eggplants into a bowl. Save the water in the wok in a separate bowl to use as a foundation to the sauce. 
    • Add 4 tbsp oil into the hot wok, giving it a minute to heat up. Add the garlic and stir for 30 seconds before adding in the mince.
    • Use your stir frying utensil to separate the pork so that it stays minced rather than becoming a patty.
    • Season the mince by adding in the oyster sauce and chicken bouillon. Mix it well.
    • Pour the cooked eggplant back in and stir until all is well combined, then pour the saved water in. Let it simmer with the lid on for 10 minutes.
      Note: Adding the water in is entirely optional. If you prefer less or no sauce, skip adding the water.
    • To finish, drizzle with the sesame oil, stir it in and serve as is with rice!

    Notes

    • Have all the utensils, equipment and ingredients by your side ready to go. Eggplants brown very easily, so working quickly will prevent it from changing color too much.
    • Use fattier meat. This will keep the Eggplant and Pork Mince juicier.
    • Avoid peeling too much skin off. The contrasting textures will (a) hold the vegetable together better and (b) provide a great bite.
    • For this recipe, we used the thinner longer purple eggplants (sometimes referred to as Japanese or Asian eggplants) because of their sweeter flesh and tender skin but any will do.
    • We use regular salt for for the salted water, but any will work once it's mixed in.
    • Grandma usually asks the butcher to put lean pork twice through the mincer. Alternatively, you can just buy the one already made.

    Nutrition

    Calories: 138kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 1314mg | Potassium: 456mg | Fiber: 5g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

    This post was originally published on 03/07/19 and updated with tips and FAQs in May 2021.

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    « Char Siu Noodles (叉烧捞面)
    Bánh Cuốn (Vietnamese Pork Mince Rice Rolls) »

    Reader Interactions

    Comments

    1. Demeter says

      September 02, 2019 at 12:16 pm

      5 stars
      This sounds so flavorful and filling! Such a great dinner option.

      Reply
      • Jeannette says

        September 02, 2019 at 12:35 pm

        Thanks, Demeter!

        Reply
    2. Lisa | Garlic & Zest says

      September 02, 2019 at 12:20 pm

      5 stars
      This is fortuitous because I actually have an eggplant in my refrigerator! Definitely need to make this!

      Reply
      • Jeannette says

        September 02, 2019 at 12:36 pm

        Perfect! That was exactly what happened with us too! ;D

        Reply
    3. kim says

      September 02, 2019 at 12:31 pm

      5 stars
      Yum! I love how easy and flavorful this recipe is!

      Reply
      • Jeannette says

        September 02, 2019 at 12:36 pm

        Thanks, Kim!

        Reply
    4. Noel Lizotte says

      September 02, 2019 at 1:43 pm

      5 stars
      I never know how to prepare eggplant … but I’m always tempted to pick up one of those beauties when I see them at the store. Now, I know what recipe I’m using!

      Reply
      • Jeannette says

        September 02, 2019 at 9:16 pm

        Eggplant is wonderous in cooking! I hope you get a chance to use it in this recipe!

        Reply
    5. Biana Vo | Tasty Galaxy says

      September 02, 2019 at 1:46 pm

      Thank you for sharing this recipe! I love using eggplants in m stir fries, so this is definitely something I am going to try.

      Reply
      • Jeannette says

        September 02, 2019 at 9:14 pm

        No worries, Biana! I hope you enjoy it!

        Reply
    6. Danielle says

      September 02, 2019 at 2:48 pm

      5 stars
      Well, I can see why this stir fry is so popular – I love using eggplants, too, but if I only need to add mince to them, then hey – what can be better, right? 🙂

      Reply
      • Jeannette says

        September 02, 2019 at 9:14 pm

        That’s right! Mince will take this to a whole new level!

        Reply

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