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
Units
Scale
- 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