My Spicy Chinese Eggplant with Minced Pork is a classic and comforting dish featuring Chinese eggplants stir-fried until soft and golden, paired with seasoned minced pork cooked in a deeply flavorful sauce.
It’s a staple in many Chinese households and can be found in different regional cuisines, especially Sichuan and Cantonese styles.
The result is a rich, savory dish with just enough sweetness and heat to keep things balanced. It’s best served with hot steamed rice to soak up all the sauce, and it holds up well as leftovers too. Chinese Eggplant with Minced Pork is a great example of how simple, inexpensive ingredients can be elevated into something packed with flavor.
The sauce is key – a blend of soy sauce, a touch of sugar, doubanjiang (fermented chili bean paste), and Szechuan peppercorns if you want a Szechuan-style kick. Garlic, ginger, and scallions provide a fragrant base, and cornstarch slurry is added at the end to thicken everything into a glossy coating that clings to each bite.
Sauce Ingredients
Here’s a quick rundown of each ingredient of my Chinese Eggplant with Minced Pork’s sauce, and what it adds to the dish:
- Doubanjiang (chili bean paste): Pictured – a salty, spicy fermented bean paste that’s the foundation of classic Mapo Tofu flavor.
- Szechuan peppercorns or peppercorn oil: Optional but highly recommended for the signature numbing, tingling sensation that sets this dish apart. I touch on this ingredient more in the next section.
- Broth: Adds depth and richness to the sauce.
- Soy sauce: Provides saltiness and umami.
- Mirin: A slightly sweet Japanese rice wine that balances out the heat and salt.
- Sesame oil: Adds a nutty aroma and smooth finish.
- Sugar: Enhances the sweetness and balances the savory elements.
- Cornstarch (optional): Helps thicken the sauce.
Where to Find High-Quality Szechuan Peppercorns
What sets this dish apart for me is the Szechuan peppercorns. They’re optional, but so so good. These tiny reddish-brown spices create a unique tingling, numbing sensation that’s oddly addicting. But not like a dentist’s numbness.
High-quality Szechuan peppercorns can be difficult to find, even from Asian markets. I like 50 Hertz’s. They’re the most authentic I’ve found outside of China. They also have oils, peanuts, chocolate, popcorn, and more, that all impart the numbing sensation.
The easiest way to add Szechuanese peppercorns to this dish is using their oil as a finishing oil that you drizzle on. But their peppercorns are also easy to use! Just grind them onto your food after toasting the peppercorns to activate the spice.
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. For this dish, however, I recommend Japanese short-grain or medium-grain rice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture, which pairs beautifully with traditional Japanese dishes. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO! Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my favorite rice cookers. I included a budget-friendly rice cooker I love! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
5.5 cups or 10 cups
2 cups
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Spicy Chinese Eggplant with Minced Pork
- Total Time: 25 minutes
Description
Spicy Chinese Eggplant with Minced Pork is a savory-sweet stir-fry featuring tender eggplant and flavorful pork coated in a garlicky, chili-infused sauce perfect for spooning over rice.
Ingredients
- 1/2 lb ground pork (substitute any ground meat)
- 1/2 teaspoon white pepper (substitute black pepper)
- 3 Chinese eggplant, sliced into 2 inch pieces
- Chopped green onions and roasted sesame seeds for garnishing (optional)
Sauce Ingredients:
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons doubanjiang (chili bean paste)
- 1/2 tablespoon Szechuan ground peppercorns or peppercorn oil (optional; add more or less depending on your preference)
- 2 tablespoon soy sauce
- 2 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1/2 tablespoon cornstarch mixed with 1/4 cup water to make a cornstarch slurry (optional; to thicken the sauce)
Instructions
- Heat a bit of oil in a large skillet or wok over medium-high heat. Add the ground pork, seasoning with white pepper and cooking until browned, breaking it up as it cooks. Remove and set aside.
- In the same pan, add a bit more oil if needed and add the eggplant. Stir-fry until softened and lightly browned (about 6 minutes).
- Add in the garlic and ginger. Cook for 1 minute until fragrant. Add in the rest of the sauce ingredients. Stir to combine.
- Add the cooked pork back into the pan and toss everything together so the sauce coats evenly.
- Remove from heat and garnish with green onions and sesame seeds if desired. Serve hot over steamed rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 3-4
It’s been several years since I’ve been back to China, but this dish brought my back (mentally). So. GOOD!
Aww I love to hear that! Thanks for sharing, Jessica! 🙂
I absolutely love Szechuan cuisine so the peppercorns in this hit the SPOT!!! Thank you!!!!!
They are a favorite of mine, as well! Thanks Madison! 🙂
Eggplant is so underrated! One of my favorite plants to grow in my garden
Thanks Jeff! You would get along with my Jeff because he loves gardening too!
Any modification advice if using American eggplants, say from Trader Joe’s?
No, that should work just fine! Best of luck!
I made this tonight, minus the pork and WOW. I was hoping it would be similar to a stir-fried eggplant dish I had at a Chinese restaurant in Japan, and while I suddenly can’t remember the original dish, this is AMAZING. My tongue is deliciously numb and I can’t stop eating this out of the pan. I’m very excited to eat the leftovers for lunch tomorrow. Thanks for another great recipe, Kyrie!
Aww I’m so glad you loved it! The numbing spice is the best! Thanks for your review, Samantha 🙂
Uk-based veggie here. I made this with “This Isn’t Beef” mince and it’s a low effort, high reward midweek staple from now on. Delicious.
Hi Charlie – that’s great to hear! Thanks for your review!