Chinese Eggplant Stir-Fry with Pork & Garlic Oyster Sauce | Easy & Flavorful Recipe

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is gluten-free and often less expensive.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: hoisin sauce

Hoisin sauce can mimic the sweetness of oyster sauce.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can be used as a thickening agent.

Chop the pork belly into small pieces.

Slice the eggplants into long strips and soak them in water to reduce bitterness.

Chop the red and green peppers and onion into bite-sized pieces.

Mince the garlic.

In a mixing bowl, marinate the pork with light soy sauce, cornstarch, and a pinch of salt for 15 minutes.

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

Add the marinated pork and stir-fry until browned and cooked through, about 3-4 minutes.

Remove the pork from the skillet and set aside.

In the same skillet, add minced garlic and stir-fry until fragrant, about 30 seconds.

Add the chopped red and green peppers and onion; stir-fry for 2-3 minutes until slightly softened.

Add the drained eggplant to the skillet and stir-fry for 5-7 minutes until softened and slightly browned.

Return the pork to the skillet and add oyster sauce and a splash of water; stir to combine.

Cook for another 2-3 minutes to heat through and allow flavors to meld.

Season with salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level: