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Stir Fry Eggplant

Stir Fry Eggplant

Easy stir-fried eggplant Chinese style

⏱ Prep: 5 min ⏱ Cook: 20 min

Ingredients

  • 4 piece Chinese eggplant (sliced)
  • 4 oz ground pork
  • 2 tbsp cornstarch
  • 2 tbsp white vinegar
  • 0.25 cup green onions (chopped)
  • 1 tbsp salt
  • 2 cup water
  • 1 tbsp oil
  • 2 thumbs ginger (minced)
  • 4 clove garlic (minced)
  • 5 piece Thai chili pepper (chopped)
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp vinegar
  • 2 tsp oyster sauce
  • 0.25 cup water

Instructions

  1. Combine 2 cups water, 1 tablespoon salt, and 2 tablespoons vinegar in a large mixing bowl. Stir and then add the sliced eggplants. Soak it for 20 minutes.

  2. Make the sauce by combining all the sauce ingredients as listed above the ingredient section in a bowl. Mix well and then set aside.

  3. Remove the eggplants from the bowl and place it in a colander. Gently squeeze until enough water has been extracted from the eggplants. Sprinkle the cornstarch over it and then toss the eggplants until it gets evenly coated. Set this aside.

  4. Heat 1 tablespoon of cooking oil in a pan. Add the ground pork. Sauté this until the color turns light to medium brown.

  5. Add the eggplants. Continue sautéing for 2 minutes.

  6. Pour the sauce into the pan. Stir and continue cooking using medium heat until the sauce thickens.

  7. Garnish with chopped green onions and then transfer to a serving plate.

  8. Serve! Share and enjoy.