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Chinese Eggplant with Spicy Pork / https://www.hwcmagazine.com
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5 from 2 votes

Chinese Eggplant with Spicy Pork

Chinese Eggplant with Spicy Pork is a quick and easy less than 30 minute recipe better than Chinese take out.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Mains
Cuisine: Chinese
Servings: 4
Calories: 214kcal
Author: HWC Magazine

Ingredients

Pork Marinade

  • ¼ pound ground pork
  • 2 cloves garlic peeled and minced
  • 1 teaspoon ginger
    freshly grated or ¼ teaspoon dried ground
  • ¼ teaspoon white pepper
  • ½ teaspoon sugar or sugar alternative
    (Skip if you want low carb)
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoon Oil
  • 1 tablespoon Shaoxing wine
    or dry sherry

Sauce

  • 1 tablespoon light soy sauce - 1 tablespoon
  • 1 tablespoon dark soy sauce - 1 tablespoon
  • ½ teaspoon garlic chili sauce
    to 1 teaspoon or more (depending on your desired heat level)
  • 2 Chinese or Japanese eggplants
    medium sized
  • 1 teaspoon sesame oil
  • 2 tablespoon green onion
    chopped (garnish)

Instructions

  • Marinate the pork- mix the pork with , garlic, ginger, white pepper, sugar or sugar alternative (hold for LOW CARB) 1 teaspoon of light soy sauce, 1 teaspoon of dark soy sauce and and set aside.
  • Make the sauce- in a small bowl mix together 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce and garlic chili sauce and set aside
  • Cut up the eggplant into 2 inch long cubes
  • Put 2 tablespoon of oil in wok. Stir fry the marinated pork for about 2-3 minutes until browned.
  • Saute the eggplant lightly for 2-3 minutes until lightly browned with the pork.
  • While stirring the wok add the sauce mixture (light soy sauce, dark soy sauce and garlic chili sauce) into the eggplant and pork mixture just until blended. Add a teaspoon of sesame oil and toss, if desired.
  • Garnish with garlic chives or spring onions and enjoy!

Notes

Don't over crowd your wok or you will be steaming instead of stir frying. You can also use a large frying pan instead of a wok. 

Nutrition

Serving: 1g | Calories: 214kcal | Carbohydrates: 15g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 177mg | Potassium: 606mg | Fiber: 7g | Sugar: 8g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg