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Saucy Eggplant And Pork Stir-Fry

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  • Prep Time10 min
  • Total Time20 min
  • Makes4 Servings
By Chatelaine
Saucy Eggplant And Pork Stir-Fry

(Photo: John Cullen)

Chatelaine Triple Tested

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

Ingredients

  • 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)

Instructions

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

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.

Get more of our best quick weeknight stir fry recipes.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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