This Chinese eggplant and pork mince recipe is quick and easy for a flavorful weeknight meal! It’s the perfect paleo and Whole30 Chinese food when you want a healthier alternative to takeout.
My husband hates eggplant. I’ll never understand. It’s one of my favorites, but I don’t cook it often at home because I’m the only one that eats it. So when I do, I enjoy and savor the heck out of it like it’s my job. I usually only cook Chinese eggplant, because I like the texture way better than the larger American variety. They cook faster with a creamier flesh, and soaks up all the sauce they are cooked in.
Paleo & Whole30 Chinese Eggplant and Pork Recipe
This Chinese eggplant stir fry recipe is combined with ground pork and the most flavorful garlic sauce. It’s fantastic over rice or cauliflower rice, and way better than take out. It’s truly one of my favorite Whole30 and paleo Chinese food recipes that’s quick, healthy, and delicious.
How to Cut Chinese Eggplant
The key to making this Chinese eggplant stir fry so it’s not too mushy is to cut them into strips with the skin still attached to each piece. Because they have a high water content, they are easy to overcook. The more sturdy skin helps it retain the yummy crunchiness.
Here’s how to cut Chinese eggplant for this Chinese eggplant and pork recipe:
- Rinse and dry the eggplant thoroughly.
- Slice the tops off.
- Cut the eggplant in half lengthwise.
- Cut each half widthwise into 3-inch chunks.
- Slice each chunk lengthwise into 2-4 long pieces, depending on size, so each piece has the skin attached.
Repeat this step with the rest of the eggplant before cooking!
How to Cook Chinese Eggplant and Pork Mince Recipe
This quick and easy meal is ready in less than 30 minutes, and it’s PACKED with flavor. I just love how it tastes like restaurant-quality, but it’s way healthier and even quicker if you count delivery or driving time for takeout food. Here’s how to cook Chinese eggplant with pork mince – Whole30 style:
- Make the sauce and marinate the pork: Combine all ingredients for the sauce in a small bowl and whisk together so the starch is dissolved. Combine 1/4 cup of the sauce with the ground pork, and let it marinate while you prepare the eggplants.
- Cut the eggplant: Following the instructions I listed above, slice the eggplant into strips so each piece has the skin attached.
- Stir fry the eggplant: Heat oil in a large skillet and add the eggplant slices in an even layer. Flipping a few times with a spatula, cook for 6-8 minutes until they are slightly charred on the outside and soft on the inside. Don’t stir too much. Transfer to a plate.
- Cook the pork: Add the pork to the pan and cook stirring for 4-5 minutes until browned.
- Add eggplant to the pork: Add the cooked eggplant, the remaining sauce, and green onions to the pan with the pork. Stir together for 1 minute to heat through. Sprinkle with toasted sesame seeds, then serve with cauliflower or rice.
- If you can’t find Chinese eggplant, you can use Japanese (they are very similar) or any smaller varieties that you can find. I don’t recommend using regular American eggplant.
- Ground pork is the classic traditional meat to use, but feel free to substitute with any ground meat you have on hand. They’ll all be delicious!
- I like tapioca starch to thicken the sauce, but arrowroot starch will work too.
If you enjoyed this Whole30 Chinese stir fry recipe, you might also like…
- Whole30 Mongolian Beef (Paleo, Keto, AIP Option)
- Paleo & Whole30 Sesame Chicken – Stovetop & Air Fryer Method
- Roasted Bell Pepper & Eggplant Salad
- Paleo Chicken Lo Mein (Whole30, Low Carb Option)
- Paleo & Whole30 Sweet and Sour Meatballs
Whole30 Chinese Eggplant and Pork (Paleo, Gluten Free)
- 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
- Make the marinade first by whisking together all its ingredients until the tapioca starch is fully dissolved.
- 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.
- 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.
- 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.
- 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.
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