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Chinese stir fried Sichuan pork and aubergine recipe

Chinese stir fried Sichuan pork and aubergine recipe

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Stir fried aubergines with minced pork, garlic and Sichuan chilli bean paste makes this classic spicy Chinese dish beat any takeaway!

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IngredientsServes: 4

  • 400g minced pork
  • 1 teaspoon soy sauce
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons sesame oil, divided
  • 3 tablespoons vegetable oil, divided
  • 3 cloves garlic, peeled and sliced
  • 3 aubergines, diced
  • 100ml stock or water
  • 3 small red onions, finely diced
  • 3 tablespoons Sichuan chilli bean paste (doubanjiang)
  • 1/2 teaspoon fish sauce
  • 1 teaspoon caster sugar
  • 1 teaspoon vinegar
  • 1 teaspoon of sesame oil
  • 1 spring onion, sliced

MethodPrep:12min ›Cook:10min ›Ready in:22min

  1. Place minced pork, soy sauce, black pepper and 1 teaspoon sesame oil in a large bowl; mix well and marinate for at least 10 minutes.
  2. Heat 2 tablespoons of oil in a preheated wok. Saute half of the garlic until fragrant and add the aubergines. Gradually stir in the stock, stirring until the aubergines turn brown and have softened; transfer aubergines onto a plate.
  3. Heat remaining 1 tablespoon of oil in the same wok, saute the other half of the garlic until fragrant. Add minced pork and red onions; stir-fry until pork is browned on all sides. Add chilli paste, cooked aubergines, fish sauce, sugar, vinegar, remaining teaspoon of sesame oil and stir well. Sprinkle spring onions on top and serve.

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Reviews in English (2)

Prep 15 min
Cook 40 min
Serves 4-5

4 boneless chicken thighs (about 350g), preferably skin on
20g ginger, unpeeled
2 spring onions, white and green parts separated
3 tbsp cooking oil
1 ½ tbsp Shaoxing rice wine (now available widely, especially in larger supermarkets)
300ml chicken stock or water
1 tbsp brown or caster sugar
1 ½ tsp dark soy sauce
200g cooked, peeled chestnuts (canned or vacuum-packed)

Cut the chicken thighs into even, bite-sized chunks. Lightly smack the ginger and spring onion whites with the flat of a cleaver blade or a rolling pin just to loosen them, then cut each spring onion white into a couple of pieces. Cut the spring onion greens into neat 4cm lengths.

Heat the oil in a seasoned wok over a high flame. When it is hot, add the ginger and spring onion whites and stir-fry until fragrant. Add the chicken pieces and fry until they are lightly browned: don’t move them around too much, but let them rest against the base of the wok so they take a little colour. Drain off some of the excess oil, if you wish.

Splash the Shaoxing wine into the wok and stir well, then tip in the stock or water. Bring to a boil, then add the sugar, soy sauce and chestnuts, along with salt to taste (three quarters of a teaspoon should do). Reduce the heat, cover and simmer for about 15 minutes to allow the chicken to cook through and the chestnuts to absorb some of the flavours of the sauce, stirring from time to time.

At the end of the cooking time, increase the heat to reduce the liquid, if you wish, and adjust the seasoning as needed. At the last minute, add the spring onion greens, cover for just a moment to let them feel the heat, then serve.

Chinese Eggplant with Minced Pork

If you have stumbled upon the fresh Chinese eggplant at a local market and don't yet know what to do with it then try out this recipe!

The Panda Express Chinese Eggplant dish is similar to Chinese eggplant dishes you&rsquoll find on the menu at other Chinese restaurants, and the below recipe has a similar taste to them.

In my recipe, the Chinese eggplant with minced pork is cooked in a savory Sichuan sauce. It has a perfect amount of spiciness and light sweetness.

So, let's talk about some of the main ingredients you&rsquoll need to make this delicious Chinese eggplant with minced pork.

Recipe Summary

  • 1 (1 1/2 pound) eggplant
  • 4 tablespoons soy sauce
  • ¼ cup chicken stock
  • 1 teaspoon chili sauce
  • 1 teaspoon white sugar
  • ½ teaspoon ground black pepper
  • 2 tablespoons oyster sauce (Optional)
  • 1 tablespoon cornstarch
  • 4 tablespoons water
  • 2 cloves garlic, minced
  • 4 large green onions, finely chopped
  • 1 tablespoon chopped fresh ginger root
  • ¼ pound fresh shrimp - peeled, deveined, and diced
  • ⅓ pound lean ground beef
  • 1 tablespoon sesame oil
  • 4 cups hot cooked rice

Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.

Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and dried shrimp, if using (see Cook's Note) for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef or pork and cook for 3 more minutes, again stirring constantly, until browned.

Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. If you're using fresh shrimp, add it during the last few minutes of cooking. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.

Sichuan Eggplant Stir Fry (鱼香茄子)


  • 2 (1 lbs / 450 g in total) eggplant , cut to 8-cm (3-inch) sticks (*Footnote 1)
  • 1 teaspoon salt
  • 1/4 cup cornstarch , to coat the eggplant


  • 3 tablespoons Chinkiang vinegar
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon dark soy sauce (or soy sauce)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 tablespoon Doubanjiang (fermented chili bean paste)
  • 2 tablespoons sugar
  • 1/2 cup chicken stock (or vegetable stock)
  • 1 tablespoon cornstarch
  • 1/2 cup peanut oil (or vegetable oil)
  • 2 teaspoons Sichuan peppercorns
  • 4 green onions , chopped
  • 3 tablespoons minced garlic about 8 cloves garlic
  • 1 tablespoon ginger , minced
  • 1/2 lbs (230 g) ground pork (*Footnote 2) (Optional)
  • 8 to 10 Chinese dried chili peppers (or Korean dried chili peppers)



  1. You can either use long Asian eggplant or regular eggplant. If you follow the steps in this recipe, both eggplants will turn out perfectly crispy.
  2. You can skip the pork to make a vegan dish and the sauce will still be very tasty.
  3. The cooked Sichuan peppercorns become fragrant with a more rounded taste, so they make a great seasoning. Save the fried Sichuan peppercorns and grind them into powder. Store in an airtight container in the fridge for 1 month and use it in recipes that call for ground Sichuan peppercorns.


Did You Make This Recipe? Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

This recipe was originally published on March 4th 2014, updated on April 11 2017.

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Chinese Eggplant with Garlic Sauce (红烧茄子)


  • 2 (10 oz. / 300 g) small Chinese long eggplant , chopped to bite-size pieces (*Footnote 1)
  • 1 teaspoon salt
  • 1 tablespoon cornstarch

Sauce (*footnote 2)

  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 tablespoon water
  • 1/2 teaspoon dark soy sauce (*see footnote 3)
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch


  • 2 1/2 tablespoons peanut oil (or vegetable oil)
  • 1 teaspoon ginger , minced
  • 3 cloves garlic , chopped



  1. You can use other type of eggplant and still generate crispy texture if following the method in this recipe. However, Asian long eggplant is the best option.
  2. This recipe uses very little sauce, just enough to coat the eggplant and make it tastes super flavorful. The rich sauce helps to keep the eggplant staying crispy. Be careful, the sauce will reduce very quickly once you add it to the pan. Stir immediately to coat the eggplant.
  3. The dark soy sauce will add color to the dish and make it look more appetizing. You can skip it if you don’t have any in your pantry.



Did You Make This Recipe? Don't forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

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Leave a Review! Cancel Reply

Stir-fried Sichuan Pork with Aubergine

Those of you who watched UK TV food programmes a decade ago might remember Ching, a delightful British Chinese chef, offering simplified Chinese recipes for the home cook. I enjoyed watching her shows and acquired a few of her cookbooks subsequently. This is one of her recipes, combining pork with aubergine which is quite classic in Sichuan cuisine.

In a traditional Sichuan cooking the aubergine would have been deep-fried. But Ching stir fries the aubergine which is easier and less wasteful. I have gone a step further by microwaving the sliced aubergine first (something I discovered a while back on an America Test Kitchen show, and now no matter what recipe I follow using fried aubergine, I use this technique to cut oil and cooking time). The recipe is perfect for a weekday night as it’s quick to make and is not too rich.

Stir-fried Sichuan pork with aubergine Stir-fried broccoli & bean sprouts

We ate it with some plain steamed Jasmine rice and some stir-fried broccoli and bean sprouts. For the stir-fry, I par-cook the broccoli in the microwave for 2 minutes before stir-frying. For the flavouring, I used chicken fat, sliced garlic, light soy sauce, and black pepper at the end. Finish off with some fried shallots to garnish. Don’t waste the hard stem of the broccoli. Peel off the top layer and slice thinly to use. See photo.

Silky, spicy, fried Szechuan eggplant

Szechuan (or Sichuan, or Szechwan) is simultaneously a region of China, a style of cooking, and a type of pepper. The cooking features plenty of garlic, ginger and chilli, while Szechuan peppercorns have an intense fragrant, citrus-like but spicy flavour that produces a tingly sensation in your mouth. I love it.

There’s a small but insanely popular Chinese restaurant in my hometown that specialises in spicy Szechuan style food. Their spicy Szechuan eggplant is one of my favourite things to order. Theirs comes as a chilled dish, with strips of silky fried eggplant swimming in a pool of intensely coloured and flavoured chilli oil. It’s a flavour explosion and I can’t get enough of it. I don’t however feel too good about all the oil. When I say it’s swimming in it, I’m not joking.

This recipe today goes lighter on the oil, using just enough to fry the eggplant until golden and tender, before adding garlic, ginger and ground Szechuan peppercorns to the mix. A combo of fragrant Chinese sauce ingredients is poured over and cooked for a few minutes until thickened, silky and luscious.

This Szechuan eggplant is a delicious side dish with rice and other Asian dishes, and perfect served with fried tofu (or other protein of your choice if you’re not vegan or vegetarian).

Chinese Eggplant with Garlic Sauce: Recipe Instructions

Start by making the sauce mixture. In a small bowl, combine the spicy bean paste (la doubanjiang), sesame oil, soy sauce, sugar, shaoxing wine, and fish sauce. Set aside.

Wash the Chinese eggplants, cut the ends off and slice them into equal sized pieces. After slicing, separate the green and white portions of the scallions into roughly two piles.

Over very high heat, heat a tablespoon of oil in your wok. Add half of the eggplant and let it sear until brown on all sides.

You can lower the heat if it looks like they’re starting to burn. You want to cook the eggplant for about 5 minutes until they start to get soft and have a nice sear.

Take this first batch of eggplant out of the pan, heat a second tablespoon of oil, and do the same with your second batch. Set all the cooked eggplant aside on a plate.

Set the heat to medium high and add the last tablespoon of oil to the wok, along with the ground pork.

After the pork has browned, add the ginger and cook for a minute to let it crystalize with the pork.

Stir in the dried red chilies and the minced garlic, and after a minute, turn the heat back up to high.

Add the Chinese eggplant back in, along with the stir-fry sauce, the white parts of the scallions, and the Shaoxing wine.

Stir-fry everything together for another 2 minutes, making sure everything is well-combined.

Toss in the rest of the scallions and stir-fry for another 20 seconds.

Serve your Chinese Eggplant with Garlic sauce immediately with rice!

This Chinese eggplant with garlic sauce uses a fraction of the oil in restaurant versions and is a game changing healthy dish!

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1. Heat the oil in a wok or deep-fryer until almost smoking (about 180C), and deep-fry the eggplant in batches until golden brown (2 to 3 minutes), then drain on paper towel. Carefully pour out the oil and wipe the wok clean.

2. Heat 3 tablespoons of vegetable oil in the wok over a high heat, add pork and stir-fry until it begins to colour (3-5 minutes).

3. Add the spring onion, ginger, garlic and bean paste and stir-fry until fragrant.

4. Deglaze wok with Shaoxing, add soy sauce, sugar and chicken stock, and return eggplant to the wok and simmer until the sauce thickens slightly (3 to 4 minutes).

5. Spoon pork and eggplant onto a serving plate, top with the julienned spring onions and sprinkle with Sichuan pepper.