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stir fry eggplant recipe
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Stir Fry Eggplant Recipe

Easy stir-fried eggplant Chinese style
Prep Time5 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Chinese
Keyword: eggplant recipe
Servings: 4 people
Calories: 564kcal
Author: Vanjo Merano

Ingredients

  • 4 pieces Chinese eggplant sliced
  • 4 ounces ground pork
  • 2 tablespoons cornstarch
  • 2 tablespoons white vinegar
  • ¼ cup green onions chopped
  • 1 tablespoon salt
  • 2 cups water
  • 1 tablespoon cooking oil

Sauce ingredients:

  • 2 thumbs ginger minced
  • 4 cloves garlic minced
  • 5 pieces Thai chili pepper chopped
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 2 teaspoons oyster sauce
  • ¼ cup water

Instructions

  • 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.
  • Make the sauce by combining all the sauce ingredients as listed above the ingredient section in a bowl. Mix well and then set aside.
  • 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.
  • Heat 1 tablespoon of cooking oil in a pan. Add the ground pork. Sauté this until the color turns light to medium brown.
  • Add the eggplants. Continue sautéing for 2 minutes.
  • Pour the sauce into the pan. Stir and continue cooking using medium heat until the sauce thickens.
  • Garnish with chopped green onions and then transfer to a serving plate.
  • Serve! Share and enjoy.

Video

Nutrition

Calories: 564kcal | Carbohydrates: 30g | Protein: 23g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 8992mg | Potassium: 575mg | Fiber: 2g | Sugar: 6g | Vitamin A: 318IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 2mg