Sichuan cuisine is famous for its bold, spicy flavors—and this Spicy Sichuan Eggplant Stir-Fry with Ground Pork is no exception. This dish brings the heat with a punchy chili bean paste and aromatic garlic-ginger base, all soaking into velvety slices of eggplant and juicy bits of pork. If you're a fan of chinese eggplant with garlic sauce or craving something like an eggplant stir fry with a savory kick, this recipe will instantly hit your comfort food radar. It’s the kind of dish that makes you feel like you’re sitting in a busy Chengdu street stall—only this time, you're in your own kitchen.
This stir-fry is a wonderful way to celebrate the versatility of asian eggplant, especially if you’ve been exploring a variety of eggplant recipes lately. It lands somewhere between homey and restaurant-quality: easy enough for a weeknight, delicious enough to serve to friends. Whether you're a fan of eggplant curry recipes, miso eggplant recipes, or fried eggplant recipes, this spicy stir-fry will earn a spot in your rotation.
Spicy Sichuan Eggplant Stir-Fry with Ground Pork
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Chinese, Sichuan
For the Stir-Fry
- 1 lb Chinese eggplant about 3 slender ones, cut into 2-inch batons
- ½ lb ground pork not too lean; 80/20 is ideal
- 2 tablespoons doubanjiang spicy fermented chili bean paste
- 1 tablespoon soy sauce
- 2 teaspoons dark soy sauce adds color and depth
- 2 teaspoons Chinese black vinegar or rice vinegar
- 1 tablespoon Shaoxing wine or dry sherry
- 1 tablespoon sugar
- 4 cloves garlic finely minced
- 1 tablespoon ginger minced
- 2 scallions white and green parts separated and sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
- ¼ cup chicken stock or water
- 3 tablespoons neutral oil canola, peanut, or vegetable
- 1 teaspoon sesame oil optional, for finishing
Optional Add-ins
- 1 small handful wood ear mushrooms or shiitake mushrooms for those exploring chinese mushrooms recipes
- 1 Thai chili sliced, for extra heat
- Toasted sesame seeds or chopped peanuts for garnish
Prep the Eggplant
Cut your chinese eggplant into 2-inch batons. If you’re looking for that slightly crispy eggplant texture on the outside, soak the pieces in salted water for 10–15 minutes. Then pat them dry—this helps reduce oil absorption during cooking.
Brown the Pork
Heat 1 tablespoon of oil in your wok over medium-high heat. Add the ground pork and break it up with a spatula. Cook until it’s browned and a little crispy on the edges, about 5–6 minutes. Remove and set aside.
Sear the Eggplant
Add another tablespoon of oil to the pan. Arrange the eggplant in a single layer and let it sear without stirring for 2–3 minutes. Then toss and continue to cook until softened and browned, about 6–8 minutes total. Add more oil as needed; eggplant tends to soak it up like a sponge.
Add Aromatics
Add the final tablespoon of oil if the pan is dry. Toss in garlic, ginger, and the white parts of the scallions. Stir quickly until fragrant, about 30 seconds.
Add the Flavor Base
Stir in the doubanjiang and cook for 1 minute, letting the chili paste fry slightly to release its oils. Then return the pork to the pan. Add soy sauce, dark soy sauce, vinegar, Shaoxing wine, and sugar. Stir to combine.
Thicken and Simmer
Pour in the chicken stock and bring to a simmer. Stir in the cornstarch slurry and let the sauce thicken, 1–2 minutes. The eggplant should be tender and coated in a glossy, spicy sauce.
Finish and Serve
Drizzle with sesame oil, sprinkle in scallion greens, and serve hot over jasmine rice or noodles.
Pairings
This spicy stir-fry is bold and salty with layers of umami, so you’ll want to pair it with something that balances or complements it.
Great Pairings
- Steamed Jasmine Rice or Brown Rice: A no-brainer base that soaks up the savory sauce.
- Garlic Stir-Fried Greens: Bok choy, Chinese broccoli, or spinach with a simple garlic-soy sauce glaze.
- Egg Drop Soup: Adds comfort and a light texture to contrast the richness of the pork and eggplant.
- Cucumber Salad: Toss thinly sliced cucumbers with rice vinegar, sesame oil, and chili flakes for a cooling side.
- Chilled Tofu: For those exploring eggplant tofu recipes, a soft silken tofu dressed with soy and scallions can round out the meal.
- Drinks: Try a cold jasmine tea, sparkling water with lemon, or a crisp lager. If you're feeling fancy, a dry Riesling or Gewürztraminer would match beautifully.
FAQs
1. Can I use another type of eggplant besides Chinese eggplant?
Yes, but Chinese eggplant is ideal for this recipe due to its thinner skin and tender flesh. If you use globe eggplant, slice it thinner and salt it first to reduce bitterness. Japanese eggplant is another great alternative, often used in asian eggplant recipes and thai eggplant recipes.
2. Is it possible to make this vegetarian or vegan?
Definitely. Swap out the pork for tofu crumbles or mushrooms. For a satisfying eggplant tofu recipe, use firm tofu, pressed and pan-fried until golden. Add it in after the sauce is made so it doesn’t break apart.
3. Can I make this dish in advance?
The dish is best enjoyed fresh, but it keeps well in the fridge for up to 3 days. Reheat in a skillet over medium heat. The flavors deepen over time, making leftovers just as good (if not better).
4. What meat cuts work best if I’m grinding my own pork?
Pork shoulder or pork belly works great because of their fat content, which keeps the meat juicy and flavorful. Too lean a cut will make the stir-fry dry.
5. Can I make this dish spicier or milder?
Yes. For more heat, add extra doubanjiang or sliced Thai chilis. To dial it back, reduce the chili bean paste and balance it with more sugar and vinegar. You can even try a miso eggplant recipe base for a milder, umami-rich version.
