Spicy Eggplant with Pork Mince (Sichuan-Style Stir-Fry)
This Spicy Eggplant with Pork Mince dish is a spicy and savoury eggplant stir-fry, cooked with ground pork mince and soy sauce for a great taste.
Equipment
14-inch flat-bottomed wok or 12-inch non-stick skillet
Large mixing bowl
Kitchen towels or paper towels
Wok spatula or wooden spoon
Lid to fit wok or skillet
Sharp chef's knife
Ingredients
2 large eggplant
¼ pound ground pork - minced pork, about 113g — or increase to 1/2 pound (225g) for a meatier dish
¼ cup vegetable oil - 60ml
1 medium red chili (red chilli in British English) - fresh ; such as Fresno or Thai bird's eye, diced — adjust to taste
4 cloves garlic - minced
1 thumb-sized piece ginger - fresh ; peeled and minced, approximately 1 tablespoon / 15g- 1 teaspoon toasted sesame oil - 5ml
- 1 tablespoon Shaoxing wine - Chinese cooking wine, 15ml
- 1 tablespoon light soy sauce - 15ml
1 tablespoon salt - for sweating the eggplant, 18g
1 ½ teaspoons sugar - for sweating the eggplant, 6g- 2 tablespoons doubanjiang - chili bean paste, such as Pixian brand, 30g
½ cup water - 120ml
Instructions
- Wash and dry the eggplant and cut off the tops. Cut the eggplant into roughly 2-inch (5cm) batons, about 3/4 inch (2cm) thick. Put the eggplant in a large bowl and sprinkle with one tablespoon of salt and the sugar. Toss with hands.2 large eggplant, 1 tablespoon salt, 1 1/2 teaspoons sugar
- Lay out some kitchen towels and spread the eggplant on top, leaving them to sweat for 30 mins at room temperature.2 large eggplant
- Once sweated, rinse the eggplant under cold water and pat dry, set aside.2 large eggplant
- Heat 1 tablespoon (15ml) of the vegetable oil in the wok over high heat until shimmering. Fry the pork mince for 3-4 minutes, breaking it into small crumbles, until browned and cooked through with no pink remaining (internal temperature 160°F / 71°C). Transfer to a bowl and set aside.1/4 cup vegetable oil, 1/4 pound ground pork
- Add the remaining vegetable oil (approximately 3 tablespoons / 45ml) to the same wok over high heat. Add the ginger, garlic, diced chili, and doubanjiang. Stir-fry for 60 seconds until fragrant and the oil turns red. Add the eggplant and toss.1/4 cup vegetable oil, 1 thumb-sized piece ginger, 4 cloves garlic, 1 medium red chili (red chilli in British English), 2 tablespoons doubanjiang, 2 large eggplant
- Add 1/2 cup (120ml) water, the sesame oil, soy sauce, and Shaoxing wine. Toss to combine, then reduce the heat to medium. Cover with a lid and braise for 12-15 minutes, stirring every 4-5 minutes, until the eggplant is completely tender and the sauce has thickened and clings to the pieces.1/2 cup water, 1 teaspoon toasted sesame oil, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine
- Taste the sauce and adjust with more soy sauce or a pinch of sugar if needed. Add the browned pork mince back to the wok and toss everything together over high heat for 30 seconds. Serve immediately over steamed jasmine or short-grain rice.1/4 pound ground pork
Notes
Storage: Refrigerate in an airtight container for up to 4 days. Reheat in a wok or skillet over medium-high heat for 2-3 minutes — avoid the microwave to prevent waterlogged eggplant.
Freezing: Freeze portions in sealed containers for up to 2 months. Defrost overnight in the fridge and reheat in a hot wok.
Make-Ahead: Complete the sweating and rinsing step up to 8 hours ahead; store patted-dry eggplant in the fridge until ready to cook.
Substitutions: Ground chicken (cook to 165°F / 74°C) or ground turkey work well — add an extra splash of cooking wine if using turkey to offset its dryness. For a vegetarian version, replace pork with crumbled extra-firm tofu, pressed dry and fried until golden.
Pro Tip: Cook the aromatics and doubanjiang for at least 60 seconds before adding the eggplant — this blooms the chili oil in the paste and deepens the sauce colour and flavour significantly.
Heat Adjustment: For milder results, reduce the doubanjiang to 1 tablespoon and omit the fresh chili. For more fire, add 1/2 teaspoon of crushed Sichuan peppercorn with the aromatics for a numbing mala effect.
Nutrition
Serving: 1servingCalories: 287kcalCarbohydrates: 18gProtein: 8gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 20mgSodium: 2072mgPotassium: 672mgFiber: 7gSugar: 10gVitamin A: 94IUVitamin C: 10mgCalcium: 36mgIron: 1mg
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