This braised Chinese eggplant with minced pork is one of the most popular dishes in Chinese households. The eggplant is stir-fried in light oil, then braised in a Szechuan sauce mixture until flavorful and tender.
This Chinese eggplant recipe is much better than Chinese takeout and is a fun recipe to start with if newer to making Asian cuisine!
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Chinese Eggplant with Minced Pork
If you have stumbled upon the fresh Chinese eggplant at a local market and don't yet know what to do with it then try out this recipe!
The Panda Express Chinese Eggplant dish is similar to Chinese eggplant dishes you’ll find on the menu at other Chinese restaurants, and the below recipe has a similar taste to them
In my recipe, the Chinese eggplant with minced pork is cooked in a savory Sichuan sauce. It has a perfect amount of spiciness and light sweetness.
So, let's talk about some of the main ingredients you’ll need to make this delicious Chinese eggplant with minced pork.
Ingredients
- Chinese Eggplant. It's a specific type of eggplant. You can find these long and thin Chinese eggplants at any grocery store.
- Minced Pork. Also known as ground pork.
- Garlic. It's one of the most common ingredients used in any stir fry.
- Ginger. It is considered a staple in Asian cuisine.
- Sichuan Peppercorn. Also known as Szechuan pepper. It has a unique aroma and flavor, a slightly lemony taste, and crates a tingly numbness in the mouth.
- Broth. It's one of the ingredients used to make Szechuan sauce. You can use chicken or vegetable broth.
- Soy Sauce. This liquid Chinese condiment is used to add seasoning and flavor to stir fry.
- Shaoxing Wine. It's used to add depth and flavor complexity to the dish. If you can't find Shaoxing Wine in your area, feel free to replace it with Dry Sherry.
- Chinese Black Vinegar. Also known as Chinkiang vinegar, or Zhenjiang vinegar. It is commonly used in Chinese stir-fries, braises, and sauces. It's a dark and complex (yet milder) vinegar made of glutinous rice and malt. It's less sweet than balsamic vinegar with a touch of umami flavor. You can purchase the product from any Asian grocer. I personally bought mine from a local Ralph's store (Kroger). As an alternative, you can use rice wine vinegar or balsamic vinegar (use less of it due to its syrupy and sweet flavor).
- Chili Garlic Sauce. This spicy and tangy sauce can be found at any grocery store. It is usually made with chili peppers, garlic, rice vinegar, and salt.
- White Sugar. I used white sugar to add sweetness and to counteract saltiness.
- Oyster Sauce. This rich and dark caramel color sauce is sweet, salty, and full of umami flavor.
How to Make Chinese Eggplant with Minced Pork
Now, let's talk about the cooking process. It's actually quite simple.
- First, you will need to stir-fry the pork in a wok.
- Second, stir-fry the eggplant in the oil for a few minutes.
- Third, braise the eggplant by cooking it slowly in the Szechuan sauce.
- Last, add the extra seasoning needed and continue cooking until the eggplant builds flavor and becomes tender.
What is the Difference Between Eggplant and Chinese Eggplant?
The Chinese eggplant is part of the nightshade family.
Compared to a "regular" eggplant, the Chinese eggplant has thinner skin, and a longer shape, is skinnier, has fewer seeds, and is less bitter. Overall, it has a more delicate flavor.
Do I need to soak Chinese Eggplant in salted water?
Soaking an eggplant in salted water is a pretty common cooking preparation, as it reduces the bitterness and prevents it from soaking in too much oil and becoming greasy. This technique is really useful if you are going to stir fry.
In this minced pork with eggplant recipe, we are going to fry the eggplant in a small amount of oil, then braise it in a soy broth mixture, and lastly slow cook it until it absorbs all of the flavors and becomes tender. For that reason, salting the eggplant in salted water is optional.
Personally, I prefer to skip this step to save time, and I really don't think it affects the flavor of the dish.
Minced Pork
The minced pork is a nice addition to the dish. I think it improved the flavor and turned this into a complete meal in a one-pot because of its protein content.
Minced pork is tasty, versatile, and very inexpensive. It has almost 30 times more Vitamin B1 than minced beef. It's also often cheaper and a lower-fat option to beef. Best of all, it takes only a few minutes to cook in a skillet, making this dish perfect for your busy weeknights.
Szechuan Sauce
The flavorful Szechuan sauce (or Sichuan sauce) is used to braise the pork. To make the Sichuan sauce, you will need Sichuan peppercorn, soy sauce, black vinegar, broth, and Shaoxing cooking wine.
I also used the oyster sauce to add a savory flavor to the dish. It's a staple condiment in Chinese cooking and commonly used in stir-fry dishes.
To add spiciness to the dish, I also used a small amount of Chili Garlic sauce. It's widely available in markets, both traditional and International. Target, Ralph's (or Kroger), Von's, and Walmart are some examples of stores where you can find Chili Garlic sauce.
Check Out More Tasty Asian Recipes
- Best Pork Tenderloin Stir Fry
- Shrimp and Green Peas Stir Fry
- Hainanese Chicken Rice
- Sesame Noodles
- Salt and Black Pepper Chicken Wings
- Vietnamese Caramelized Pork Bowls
- Minced Pork Noodles with Hoisin Sauce
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.
📖 Recipe
Chinese Eggplant with Minced Pork
Ingredients
- 1 pound Chinese eggplant , (*see notes)
- ¾ pound minced pork
- 2 tablespoons minced garlic
- 1 tablespoon finely chopped ginger root
- 1 tablespoon fresh Sichuan peppercorn
Sichuan-style Sauce:
- ¼ cup broth
- 2 tablespoons soy sauce
- ¼ cup Shaoxing Wine, (*see notes)
- 2 tablespoons Chinese black vinegar, known as Chinkiang or Zhenjiang vinegar, (*see notes)
- 2 tablespoons chili garlic sauce, (or use about 1 tablespoon fresh chopped red chilies or more)
- 4 teaspoons white sugar
- ½ tablespoon oyster sauce
Toppings:
- fresh chopped scallions
Instructions
Preparation:
- Wash the eggplants and trim off the stem ends. Slice into 2-inch lengths, and then cut lengthwise into ½-inch thick wedges.
- To make the sauce, in a bowl, stir together the stock, soy sauce, Shaoxing wine, black vinegar, chili sauce, oyster sauce, and sugar. Set aside.
- Toast the Sichuan peppercorns in a skillet over medium heat until fragrant. Remove from heat and use a spice grinder or mortar to grind the peppercorns. Set aside.
Cooking:
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Add garlic and ginger, cook for a few seconds or just until fragrant.
- Add the pork and cook for about 2-3 minutes. Add Sichuan peppercorn, stir for a few seconds.
- Add eggplant and stir fry until begins to brown for about 3 minutes.
Braising:
- Add the Sichuan-style sauce mixture. Stir to combine and bring to a boil. Turn the heat to medium, cover the wok, stirring occasionally and braise the eggplant for about 7-10 minutes until just tender. Add broth if the mixture looks too dry. Adjust seasoning if needed.
Serving:
- Remove from the heat and transfer to a large plate. Add chopped green onions and serve with rice. Enjoy!
Rosemary Newton says
I have made this several times after eating at Yu’s Mandarin Restaurant because it was so luscious. Who knew aubergines were so good? Your recipe is very close to the dish I enjoyed and includes ingredients easily available. Should I run out of Chinese garlic chili sauce, I use Korean chili sauce. Thanks for making this delicious recipe as I am too far away to eat at Yu’s, but I get the satisfaction of enjoying it at home.
Rika says
Thank you so much for sharing your experience, Rosemary! I'm thrilled to hear that the recipe brought back memories of Yu’s Mandarin Restaurant and that it’s been a hit in your kitchen. Aubergines can be a bit of a revelation, can't they?
Best,
Rika