Saucy eggplant and pork stir-fry

This saucy, aromatic eggplant and pork dish comes together in just 20 minutes! Get the Eggplant and pork stir-fry recipe.

Saucy eggplant and pork stir-fry

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10 min


20 min


4 Servings

Saucy eggplant and pork stir-fry

John Cullen

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!


  • 1 tsp vegetable oil
  • 250 g lean ground pork
  • 2 garlic cloves , minced
  • 1 tsp finely grated fresh ginger
  • 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
  • 1 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.

Nutrition (per serving)

  • Calories
  • 216,
  • Protein
  • 17 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 13 g,
  • Fibre
  • 2 g,
  • Sodium
  • 297 mg.

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.