General Tso’s Eggplant
This rich, flavorful General tso’s eggplant dish is not going to let you down! I am excited to show you I made it in just 25 minutes. Now, let’s jump
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Eggplant Stir Fry Founded with the vision of creating a trusted information source
Today I am going to share the recipe of a eggplant with ground pork stir fry. I am a big fan of this dish, it’s easy to make and full of flavor.
For ingredients, I used Chinese eggplant, ground pork (feel free to use ground beef or other types of meat you like), chili pepper, garlic, ginger and green onion.
Chinese eggplant usually comes in a long shape and has a lighter taste and thinner skin compared to the eggplants sold at the non-Asian grocery store. If you can’t find Chinese eggplant, feel free to use other types of eggplants to make this dish. But make sure to adjust the cooking time a little bit.
After frying the eggplants until they are cooked through and soft, I simply stir-fried the eggplants together with the rest of the ingredients as well as the seasonings for a couple of more minutes and the dish is done and ready to be served.
My favorite way to enjoy this dish is to eat with a bowl of hot white rice. If you are looking for a easy eggplant recipe, this would not let you down.
Below is how I made this dish step-by-step. The total time needed is about 30 minutes!
I hope you enjoy making this tasty eggplant stir fry at home. If you like this recipe, please leave a rating and share it with your friends!
4.8 from 5 reviews
Eggplant Stir Fry
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Author: Spice the Plate
Serves: 3
Ingredients
- 3 Asian eggplant, cut into long pieces
- 0.2 pound ground pork
- 2 slices ginger
- half a head garlic, minced
- 1 red chili pepper, cut into small pieces
- 2 stalks green onion, chopped
- one third cup of oil
- half a teaspoon salt
- half a teaspoon sugar
- 1 tablespoon dark soy sauce
- half a tablespoon oyster sauce
Instructions
- Heat oil in a pan, fry the eggplants for about 8-10 minutes under medium-high heat until the eggplants are soft and cooked through.
- Fish out the eggplants from the pan and set aside.
- Leave a little bit of oil in the pan, throw in the pork, ginger and garlic, stir fry for about 2 minutes until fragrant.
- Add the eggplants back into the pan, toss in the salt, sugar, dark soy sauce and oyster sauce, stir fry for another 2 minutes.
- Toss in the green onion and cook for another minute and serve.
Notes
Make sure the eggplants are dry before throwing them into the hot oil for frying.
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