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This Chinese Eggplant and Minced Pork Stir Fry is a bold, savory dish packed with restaurant-style flavor. Tender strips of Chinese eggplant soak up a garlicky, umami-rich sauce, while juicy minced pork adds deep richness and a satisfying bite. Naturally Whole30, paleo, and gluten-free, this quick stir fry delivers big comfort in just 30 minutes—without the greasy takeout regret.
Why You’ll Love This Stir Fry
I don’t cook eggplant often, but when I do—it’s this dish. Chinese eggplant has a creamy, mild interior and thin, tender skin that drinks in all the sauce without turning to mush. While my husband insists it’s not his thing, I savor every bite when I get the chance. The combination of crispy-edged eggplant, sizzling ground pork, and garlicky sauce is absolute comfort. Paired with cauliflower rice, noodles, or even lettuce wraps, it’s a dish you’ll want to keep in your weekly rotation.
Unlike large globe eggplants, Chinese eggplants are slender and sweet, with a quick cook time and no bitterness. This recipe keeps the skin on, locks in texture, and delivers all the flavors of your favorite Sichuan takeout—cleaner, faster, and deeply satisfying.
Check out my paleo Asian chicken noodle salad for another flavor-packed dinner idea!
How to Cut Chinese Eggplant for Stir-Frying
To prevent sogginess, it’s key to keep the skin on and cut the eggplant into thick strips that hold their shape. Here’s how:
- Rinse and dry eggplants.
- Trim off the ends.
- Slice each lengthwise, then into 3-inch chunks.
- Cut each chunk into 2–4 strips, ensuring each piece has skin attached.
This shape holds up better in the pan and helps create those slightly crispy edges.
Ingredients for Chinese Eggplant and Pork
For the Sauce:
- Coconut Aminos – A soy-free umami booster with natural sweetness.
- Rice Wine Vinegar – Adds acidity and balance.
- Tapioca or Arrowroot Starch – For a glossy finish.
- Toasted Sesame Oil – Adds nutty depth.
- Red Pepper Flakes – Optional heat.
- Sea Salt + Black Pepper – For overall flavor balance.
For the Main Stir Fry:
- Ground Pork – Savory and juicy; feel free to substitute ground chicken or tofu.
- Chinese Eggplant – Slender, tender-skinned variety perfect for quick cooking.
- Avocado Oil – For high-heat cooking.
- Garlic + Ginger – Aromatic flavor base.
- Green Onions – Adds freshness at the end.
- Toasted Sesame Seeds – For garnish and a little crunch.
Learn how to make cauliflower pork fried rice to serve alongside this dish.
See full amounts and printable instructions in the recipe card below.
How to Make Chinese Eggplant with Minced Pork
Step 1: Whisk the sauce ingredients until smooth. Marinate pork in 1/4 cup of the sauce while prepping eggplant.
Step 2: Slice eggplant into thick strips as outlined above.
Step 3: Heat 2 tbsp oil in a skillet or wok. Sear eggplant in batches until soft and lightly charred. Remove and set aside.
Step 4: Add another tbsp oil. Sauté garlic and ginger for 1 minute. Add marinated pork and cook until browned.
Step 5: Return eggplant to skillet. Pour in remaining sauce and green onions. Stir 1–2 minutes until everything is heated through. Top with sesame seeds and serve.
Pro Tips for Perfect Eggplant Texture
- Soak in salt water: Soaking sliced eggplant for 15 minutes removes bitterness.
- Don’t crowd the pan: Cook in batches to allow for proper searing.
- Add spice: Use chili paste, red chilis, or a drizzle of chili oil.
- Want extra sauce? Double the sauce portion to drizzle over rice or noodles.
Serving Ideas & Meal Pairings
Serve with white rice, cauliflower rice, or quinoa. Add a side of steamed bok choy, green beans, or stir-fried zucchini for a complete meal. This stir-fried Asian zucchini and onions makes a great veggie side.
Leftovers? Stuff into lettuce wraps or rice paper rolls for a fresh twist.
How to Store & Reheat Leftovers
Store in an airtight container for up to 3 days in the fridge.
Reheat in a skillet over low heat, or microwave in short bursts. Add a splash of water if the sauce thickens too much.
Recipe FAQs
Yes! Japanese eggplants are a great substitute. Avoid globe eggplants, which are too spongy and thick-skinned.
Keep the skin on, don’t over-stir, and sear in a single layer for best texture.
You can prep the eggplant and sauce ahead of time. Cook right before serving for best texture.
Use light soy sauce if not Whole30. Reduce salt as needed.
Yes—just drain well on a paper towel before adding to the sauce.
Swap pork for tofu, mushrooms, or a plant-based ground alternative.
If you’re looking for a quick, crave-worthy meal that brings bold flavor and comfort, this Chinese eggplant and pork stir fry delivers every time.
More Chinese-Inspired Whole30 Recipes
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Better-Than-Takeout Chinese Eggplant and Pork Recipe
Video
Ingredients
- 1 lb ground pork
- 4 medium Chinese eggplants, about 1.5 lb
- 3 tbsp avocado oil, divided, or your favorite cooking oil
- 4 garlic cloves, minced
- 1/2 inch ginger, grated
- 2 green onions, chopped
- Toasted sesame seeds, for garnish
Sauce
- 1/3 cup coconut aminos
- 3 tbsp rice wine vinegar
- 1 tbsp tapioca starch, or arrowroot starch
- 1 tbsp toasted sesame oil
- 1-2 tsp crushed red pepper flakes
- 3/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Make the marinade first by whisking together all its ingredients until the tapioca starch is fully dissolved.1/3 cup coconut aminos, 3 tbsp rice wine vinegar, 1 tbsp tapioca starch, 1 tbsp toasted sesame oil, 1-2 tsp crushed red pepper flakes, 3/4 tsp sea salt, 1/4 tsp ground black pepper
- Place the ground pork in a bowl and pour 1/4 cup of the sauce over the pork. Mix to combine. Set aside the rest of the sauce and let the pork marinate while you cook the eggplant.1 lb ground pork
- Cut the eggplant into strips: Rinse and dry the eggplant thoroughly. Slice off the tops. Cut the eggplant in half lengthwise, then cut each half widthwise into about 3-inch chunks. Slice each chunk lengthwise into 2-4 long pieces, depending on the size, so each piece has the skin attached.4 medium Chinese eggplants
- Heat a large skillet over medium high heat, and add 2 tbsp of avocado oil. Add the eggplant pieces in an even layer and cook for 6-8 minutes, flipping the pieces a few times with a wide spatula. Try not to stir too much. You want the pieces lightly charred on the outside and soft on the inside. Transfer to a plate.
- Add the remaining tablespoon of oil to the skillet, then add garlic and ginger and stir cooking for 1 minute until fragrant. Add the pork and break it up as you cook stirring for 4-5 minutes until browned.4 garlic cloves, 1/2 inch ginger
- Add the eggplant, the remaining sauce, and green onions in with the pork. Stir together for 1 minute until heated through. Sprinkle with sesame seeds before serving.2 green onions, Toasted sesame seeds
Notes
- To avoid a bitter taste in the eggplants, soak the slices in salt water for 15 minutes before cooking, then rinse and dry.
- For perfectly tender eggplant, don’t overcrowd the skillet. Cook the eggplant in batches if necessary to ensure it softens and chars properly.
- For a spicy kick, toss in fresh red chili peppers or chili paste or drizzle chili oil on top before serving.
- If you prefer extra sauce to drizzle over rice or noodles, double the sauce recipe.
- If you don’t have pork, ground chicken, turkey, or even crumbled tofu are excellent substitutes.
- Store leftovers in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
- To reheat, warm in a skillet over low heat or microwave in short bursts until heated through. Add a splash of water if the sauce has thickened too much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for dinner last night (omitted the pork) and it was SO good. I immediately told my friends about it. It had so much flavor! I added in some fresh spinach to wilt at the end just to give some more fiber and served it with steamed rice. This is definitely going into the recipe rotation. Thank you for sharing this meal!
Love the addition of spinach! Thank you so much!!
Hi. So I’m making this recipe and there are no directions for the garlic and ginger. Can you elaborate please. Thank you
Oops sorry about that! Just added it in.