Stir-Fried Garlic Eggplant with Pork

June 28, 2011 § 5 Comments

One more recipe from Grace Young’s Stir-Frying to the Sky’s Edge. This time it’s eggplant and pork. The original recipe is okay but nothing spectacular. But add a bit of  this

And woo boy does this dish come alive!

Adapted from Grace Young’s Stir-frying to the Sky’s Edge
Paleo diet ingredient substitution in red.


  • 2 oz ground pork
  • 1 teaspoon +1/4 cup cooking oil (avocado oil)
  • 1 tablespoon chopped garlic + 2 smashed garlic cloves
  • 3 (about 1 lb) medium Asian eggplants, halved lengthwise and cut into 1/2″ thick slices
  • 1/4 cup Shao Hsing rice wine or dry sherry
  • 1/2 teaspoon sugar
  • 1 scallion, minced (reserve 2 teaspoons for marinade)
  • 1/4 cup Chicken broth (optional)


  • 1 teaspoon soy sauce (Tamari)
  • 1 teaspoon Chicken broth (or cold water)
  • 2 teaspoon minced scallion
  • 1/2 teaspoon minced ginger


  • 3 tablespoon soy sauce (Tamari)
  • 2 tablespoon Golden Mountain Seasoning Sauce (1 tablespoon fish sauce)
  • 1/4 cup Chicken broth (or cold water)


In a small bowl, combine pork and marinade ingredients. Stir until pork has absorbed all of the broth (liquid). In another small bowl, combine ingredients for sauce.

Heat a wok or heavy-bottomed skillet on high heat. Swirl in 1 teaspoon cooking oil (avocado oil) and add pork mixture. Stir fry for 30 seconds or until the pork is opaque and still slightly rare. Remove from wok and set aside.

Swirl in remaining 1/4 cup of oil. Add 1 tablespoon chopped garlic and stir fry for 10 seconds. Add eggplant and stir fry for 2 minutes. The eggplant will absorb all the oil and the flesh will change color. Swirl in rice wine and immediately cover the wok, reduce heat to medium and cook for 30-60 seconds.  Uncover and sprinkle sugar over eggplant. Swirl in sauce mixture and stir fry for 1 minute. Return the pork to the wok, cover and cook for 2 minutes or until almost all the liquid has been absorbed. Use a knife to check if the eggplant is just tender. If not, cover and cook again for another 1 minute. Uncover and stir fry for 15 seconds. If the eggplant is sticking to the bottom of the wok, add a couple of tablespoons (up to 4 tablespoons=1/4 cup) of the optional chicken broth. Add the 2 smashed garlic cloves, cover and remove the wok from the heat. Let sit for 1 minute or until the pork is cooked through. Sprinkle on remaining minced scallions and serve.

§ 5 Responses to Stir-Fried Garlic Eggplant with Pork

  • Sandy says:

    This is one of my favorite dishes to order at restaurants (especially Sam Woo’s version), and I’ve tried to replicate it at home. Somehow, it doesn’t taste the same.

    I’ll look for this sauce at the Asian market (or is it available only at certain stores?). Is it similar to Maggi?

    • CAB says:

      Hi Sandy! I’m not sure how close this is to Sam Woo’s version since I’ve never had their dish but some of the eggplant dishes I’ve had at Chinese restaurants are more similar to the “Hongshao” Eggplant with Pork dish ( If you try this dish and it’s not the same, give the other one a try. The other one is a Sichuan dish while this is Shanghai.

      You can find the Golden Mountain Seasoning Sauce at 99 Ranch. I think it’s usually on the bottom shelves. Yes! The taste is similar to Maggi, which would be a good substitute if you have it.

  • Kay says:

    I enjoyed reading about your experience with Grace Young’s Kung Pao Chicken. I’m planning to try it the next time I go to Costco (to get bell peppers). Aloha!

    • CAB says:

      Hi Kay and thanks for stopping by! Please let me know how you like it. It doesn’t taste like the KPC we get at restaurants, which in some cases is a very good thing.

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