Better-Than-Takeout Chinese Eggplant and Pork Recipe

chinese eggplant and pork stir fry on a plate with white rice

5 from 1 vote

Better-Than-Takeout Chinese Eggplant and Pork Recipe

This Chinese Eggplant and 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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings: servings

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

Video

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