Pork and Eggplant in Hot Garlic Sauce
Savor the bold and vibrant flavors of this Pork and Eggplant in Hot Garlic Sauce, an effortless stir-fry that combines tender pork, caramelized eggplant, and a rich, savory sauce with a spicy kick. Infused with aromatic garlic, ginger, and a tantalizing blend of soy sauce, oyster sauce, black vinegar, and chili paste, this dish is a perfect balance of heat, umami, and tanginess. In just 35 minutes, you can create a restaurant-quality meal that’s ideal for busy weeknights or an elevated dinner at home. Enjoy this mouthwatering dish over steamed rice, garnished with fresh green onions for a burst of color and flavor. Whether you love Asian-inspired recipes or seek a new way to enjoy eggplant, this one-pot wonder is sure to become a family favorite!
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Ingredients
- 300 grams Pork loin or shoulder, thinly sliced
- 2 medium Eggplant, cubed
- 6 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Chinese black vinegar (or rice vinegar)
- 2 teaspoons Cornstarch
- 3 tablespoons Water
- 1.5 teaspoons Sugar
- 1 tablespoon Chili paste (e.g., sambal oelek)
- 1 teaspoon Sesame oil
- 3 tablespoons Vegetable oil
- 2 stalks Green onions, sliced for garnish
Directions
Step 1
In a small bowl, combine soy sauce, oyster sauce, black vinegar, water, sugar, and cornstarch. Mix well and set aside.
Step 2
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the pork slices and stir-fry until browned and fully cooked, about 3-4 minutes. Remove the pork from the skillet and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the cubed eggplant and stir-fry for 5-7 minutes until it becomes tender and slightly golden. Remove the eggplant from the skillet and set aside with the pork.
Step 4
Add the minced garlic, ginger, and chili paste to the skillet. Stir-fry for 30 seconds until fragrant.
Step 5
Return the cooked pork and eggplant to the skillet. Pour in the prepared sauce mixture and stir well to coat all ingredients evenly.
Step 6
Let the sauce simmer for 2-3 minutes until it thickens. Drizzle sesame oil on top and give it a final stir.
Step 7
Garnish with sliced green onions and serve hot over steamed rice.
Nutrition Facts
| Serving size | (905.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1410.0 |
| Total Fat 96.3g | 0% |
| Saturated Fat 22.6g | 0% |
| Polyunsaturated Fat 31.1g | |
| Cholesterol 237mg | 0% |
| Sodium 3010.0mg | 0% |
| Total Carbohydrate 48.9g | 0% |
| Dietary Fiber 12.1g | 0% |
| Total Sugars 20.7g | |
| Protein 91.2g | 0% |
| Vitamin D 21IU | 0% |
| Calcium 156.0mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 2430.5mg | 0% |
Source of Calories