Eggplant and Pork Mince Stir Fry

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!

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?

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.

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

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

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

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!

Recipe FAQs

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.

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?

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

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