Saucy eggplant and pork stir-fry

If you’re a lover of eggplant, this recipe will surely please your palette. Cooked with garlic, ginger, chilies and oyster sauce, the aromatic flavours meld together into one delicious dish. Bon appetit!


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Preparation time:
10 minutes
Total time:
20 minutes
4 Servings
John Cullen

Saucy eggplant and pork stir-fry recipe
John Cullen


  • 1 tsp vegetable oil
  • 250 g lean ground pork
  • 2  garlic cloves, minced
  • 1 tsp ginger, finely grated
  • 2 Japanese eggplants, diced into 1/2-in. segments (or 1/2 medium eggplant)
  • 265 g tofu, cut into 1/2 inch dice (about 1/2 package)
  • 2 tbsp oyster sauce
  • 2 tsp hot chili-garlic sauce
  • green onion, thinly sliced
  •  sliced fresh red chilies for garnish (optional)


  • HEAT a large frying pan over medium-high. Add oil, then pork, garlic and ginger. Using a fork, break up meat and cook until no pink remains, about 2 to 3 min.
  • ADD eggplant, tofu, oyster sauce, 1 tsp chili-garlic sauce and 1/2 cup water. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Simmer, covered, stirring occasionally, until eggplant is tender, about 8 to 10 min. Taste and add remaining chili-garlic sauce if you like it spicier. Stir in green onion. Serve with rice.

Reader Tested: “I love how simple this is to make. The delicious aromas of ginger and garlic even brought our teenager down from his sanctuary!” - ALICJA SIEK, STONEY CREEK, ONT.

Nutrition (per Serving)

17 g
13 g
297 mg

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