Chinese Eggplant with Minced Pork (aka Fish fragrant eggplant / Yu Xiang Qie Zi)

minced pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is lower in fat and calories, while ground chicken is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be a cheaper alternative.

chili paste

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar heat with fewer calories, while hot sauce can be more economical.

black bean sauce

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso adds umami flavor while being lower in sodium, and soy sauce is a cost-effective substitute.

Mix cornflour with light soy sauce first, then mix in everything else for the sauce.

Heat oil in a wok to 180C/350F on high, fry half the eggplant for 4 minutes until soft and browned, then remove onto a paper towel lined tray. Repeat with the remaining eggplant and remove all but 2 tablespoons of oil from the wok.

Cook the pork until no longer pink, then add ginger, garlic, and the white part of the green onion; cook for 30 seconds.

Add pickled red chilli and broad bean sauce; cook for 1 minute.

Add eggplant and half of the sauce; simmer for 45 seconds until the sauce starts to thicken, then add the rest of the sauce and simmer for another 45 seconds to 1 minute until thickened.

Pour into a serving bowl, sprinkle with the green part of the green onion, and serve with steamed white rice.

Cooking Techniques

Equipment Needed

Spice Level: