Chinese Style Spicy Eggplants with Pork
Savor the bold and aromatic flavors of **Chinese Style Spicy Eggplants with Pork**, a dish that perfectly balances heat, savory notes, and a touch of sweetness. Tender, golden-brown Japanese or Chinese eggplants are stir-fried to perfection alongside juicy ground pork, fragrant garlic, and ginger, then brought together with the umami-rich kick of chili bean paste (Doubanjiang). A luscious sauce made with soy sauce, rice vinegar, and a hint of sugar wraps the ingredients in a glossy, flavor-packed glaze, beautifully thickened with a cornstarch slurry. This irresistible dish is finished with a drizzle of sesame oil and fresh green onions for extra depth. Quick to prepare in under 40 minutes, it’s perfect for busy weeknights and best served over a bed of steamed rice to soak up every last drop of its spicy-salty goodness. Bring authentic Chinese flavors to your table with this crowd-pleasing favorite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 pieces long Japanese or Chinese eggplants
- 250 grams ground pork
- 4 pieces garlic cloves
- 1 inch ginger
- 3 stalks green onions
- 2 tablespoons chili bean paste (Doubanjiang)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- 120 milliliters water
- 4 tablespoons neutral cooking oil (like vegetable or canola oil)
- 2 pieces red chili peppers (optional)
- 1 teaspoon sesame oil
Directions
Step 1
Trim the ends off the eggplants and cut them into evenly sized batons, about 2 inches long and 1/2 inch thick. Set aside.
Step 2
Mince the garlic and ginger. Slice the green onions thinly, separating the white parts from the green parts. Chop the red chili peppers finely, if using.
Step 3
Mix the soy sauce, dark soy sauce, rice vinegar, sugar, and 60 milliliters (half) of the water in a small bowl. Set aside.
Step 4
In another small bowl, dissolve the cornstarch in the remaining 60 milliliters of water. Set aside.
Step 5
Heat 3 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the eggplant in batches and stir-fry until golden and tender, about 5-7 minutes. Remove the eggplant and set aside.
Step 6
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, white parts of the green onions, and optional red chili peppers. Stir-fry until fragrant, about 30 seconds.
Step 7
Add the ground pork to the skillet and cook, breaking it into small pieces with a spatula, until browned and cooked through, about 5 minutes.
Step 8
Stir in the chili bean paste and cook for another minute to release its flavors.
Step 9
Return the cooked eggplant to the skillet and pour in the prepared sauce mixture. Toss to coat the ingredients evenly.
Step 10
Bring the mixture to a simmer, then stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the ingredients.
Step 11
Drizzle the sesame oil over the dish and give it a final stir. Remove from heat.
Step 12
Garnish with the green parts of the green onions and serve hot with steamed rice.
Nutrition Facts
| Serving size | (1345.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1705.8 |
| Total Fat 125.7g | 0% |
| Saturated Fat 25.9g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 225mg | 0% |
| Sodium 3299.7mg | 0% |
| Total Carbohydrate 75.2g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 34.1g | |
| Protein 79.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 231.9mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 2246.9mg | 0% |
Source of Calories