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Chinese Eggplant with Minced Pork
5 from 8 votes

Chinese Eggplant with Minced Pork

Rika
The eggplant is stir-fried in light oil, then braised in a Szechuan sauce mixture until flavorful and tender. This Chinese recipe is much better than Chinese takeout!
Prep Time 15 mins
Cook Time 20 mins
Course Main Dish
Cuisine Chinese, Sezchuan
Servings 4
Calories 320 kcal

Ingredients
 

  • 1 pound Chinese eggplant , (*see notes)
  • ¾ pound minced pork
  • 2 tablespoon minced garlic
  • 1 tablespoon finely chopped ginger root
  • 1 tablespoon fresh Sichuan peppercorn

Sichuan-style Sauce:

  • ¼ cup broth
  • 2 tablespoon soy sauce
  • ¼ cup Shaoxing Wine, (*see notes)
  • 2 tablespoon Chinese black vinegar, known as Chinkiang or Zhenjiang vinegar, (*see notes)
  • 2 tablespoon chili garlic sauce, (or use about 1 tablespoon fresh chopped red chilies or more)
  • 4 teaspoon 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!

Notes

If you can't find black vinegar, you may use Balsamic vinegar or rice wine vinegar as a replacement ingredient. 
The ideal Shaoxing wine substitute is pale dry sherry.
If using globe "regular" eggplant, cut into ½ inch cubes.
Feel free to adjust the seasoning by using more or less chilies, sugar or salt according to your taste. 
 

Nutrition

Sodium: 1092mgCalcium: 40mgVitamin C: 4mgVitamin A: 71IUSugar: 10gFiber: 5gPotassium: 572mgCholesterol: 61mgCalories: 320kcalSaturated Fat: 7gFat: 18gProtein: 17gCarbohydrates: 18gIron: 2mg
Keyword Braised Chinese Eggplant, Chinese Eggplant, Chinese Eggplant with Minced Pork
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