Eggplant and Chili Garlic Pork Stir-Fry

5.0
(5,546)
Add your rating & review

Easy stir fry recipe with eggplant and pork. This quick and simple eggplant recipe is stir-fried with pork and chili garlic sauce. Slideshow:  Stir-Fry Recipes 

By
Todd Porter and Diane Cu
Todd Porter & Diane Cu
Todd Porter and Diane Cu

F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says.

Food & Wine's Editorial Guidelines
Updated on September 1, 2015
Eggplant and Chili Garlic Pork Stir-Fry
Photo: © Todd Porter & Diane Cu
Total Time:
30 mins
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 pound Japanese eggplant, cut into 3/4-inch pieces

  • 1/2 medium onion, diced

  • 3 clove garlic, minced

  • 1/2 pound ground pork

  • 1 medium zucchini, cut into 1/2-inch pieces

  • 2 tablespoons chili garlic sauce

  • 2 tablespoons fish sauce

  • 1 tablespoon rice vinegar

  • Fresh cracked black pepper, to taste

Directions

  1. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, and then stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared. Remove eggplant from the pan and set aside.

  2. Add the remaining tablespoon of olive oil to the skillet then and then stir in the onions and garlic. Cook for 1 minute or until soft and then stir in the ground pork. Cook for about 3 minutes, or until the pork is browned.

  3. Stir in the zucchini, chili garlic sauce, fish sauce and rice vinegar. Cook for 3 minutes or until the zucchini is tender. Stir in the eggplant and cook for an additional 2 minutes, or until heated through and eggplant has absorbed some of the sauce.

Serve With

Black pepper and serve warm.

Originally appeared: September 2015

Related Articles

Broccoli and Bacon Stir Fry
Broccoli and Bacon Stir Fry
15 mins
Spicy Pork Bok Choy
Spicy Pork Bok Choy
15 mins
Lemony Chicken Stir-Fry
Lemony Chicken Stir-Fry
30 mins
BBQ Pork and Pineapple Stir-Fry
Barbecue Pork and Pineapple Stir-Fry
25 mins
Pork-and-Tofu Stir-Fry
Pork-and-Tofu Stir-Fry
25 mins
Ginger Pork Chow Mein
Ginger Pork Chow Mein
30 mins
Bacon-wrapped air fryer pork tenderloin with vegetables
Bacon-Wrapped Air Fryer Pork Tenderloin
55 mins
Chile-Eggplant Mazemen Ramen
Chile-Eggplant Mazemen Ramen with Pork Belly
5 hrs
Slow Cooker Coconut Pork Curry
Slow Cooker Coconut Pork Curry
4 hrs 40 mins
Stir-Fried Vegetables with Toasted Cashews
Stir-Fried Vegetables with Toasted Cashews
Mongolian Beef and Baby Bok Choy Stir-Fry with Crispy Chow Mein Noodles
Mongolian Beef and Baby Bok Choy Stir-Fry with Crispy Chow Mein Noodles
3 hrs
Peruvian Steak and Potato Stir-Fry
Lomo Saltado (Peruvian Steak and Potato Stir-Fry)
35 mins
Carnitas
Sweetened Condensed Milk Carnitas
2 hrs 50 mins
Stir-Fried Shrimp with Bacon, Mint and Chiles.
Stir-Fried Shrimp with Bacon, Mint, and Chiles
25 mins
Spicy Pork Shoulder Congee
Spicy Pork Shoulder Congee
1 hr 30 mins
Card Placeholder Image
Tomatillo-Chipotle-Glazed Country Ribs
9 hrs 15 mins