Chinese Eggplant with Minced pork Stir Fry Recipe #eggplant

minced pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more budget-friendly option.

Cut the chinese eggplant into bite-sized pieces and soak them in salted water for 15 minutes to reduce bitterness.

Drain the eggplant and pat dry with paper towels.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add minced pork to the skillet and cook until browned, about 4-5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add the eggplant to the skillet and stir-fry for about 5-6 minutes until it begins to soften.

In a small bowl, mix soy sauce, rice vinegar, sugar, and water to create the sauce.

Pour the sauce over the eggplant and pork, stirring to combine.

Sprinkle in cornstarch to thicken the sauce, stirring constantly for 2-3 minutes.

Add red chili flakes to taste and adjust seasoning with salt if necessary.

Finish with a drizzle of sesame oil and chopped green onions.

Serve hot over steamed rice.

Cooking Techniques

Spice Level:

Allergens