Eggplant with Ground Pork and Oyster Sauce
This post may contain affiliate links.Eggplant with ground pork and oyster sauce is one of my family’s favorite dish. It’s easy to make and very flavorful. It’s one of those dishes that’s easy to throw together on a busy weeknight but tastes like you put in way more effort. his surely can be one of your dinner option!
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I recreated this dish after having it in my favorite restaurant. I love the sweet eggplants, tender meat taste, salted fish, peppercorn, chili oil, and oyster sauce.
So, I decided to make this Eggplant with ground pork at home! Eggplants are nutritious and packed with fiber, vitamins, minerals, and antioxidants that are great for the heart.
After a few trials and errors, I finally made it just like the one in the restaurant! My family loved it! It may take several preparations, but it is worth it. You will love this, too!
If you love ground pork recipes, you can also try Ground pork with tofu, Steamed pork patty with sour vegetables, and another steamed pork with fermented vegetables.
Why You Will Love This Recipe
Recipe Ingredients
Ingredients to Note
Eggplants – You can use either Chinese eggplants or the round eggplants usually found in grocery stores. Soak them in salt water after cutting them in small slices. This is optional, since you will be cooking them with oyster sauce and other seasonings.
Ground Pork – Use shoulder part for ground pork. The meat will be juicy and tender.
Salted Fish – Any salted fish will be fine. This will add a burst of umami in every bite. Cut them into tiny pieces
Chilis – You can use fresh red chilis or dried red chilis. They are both spicy. If you are not a fan of spicy food, you can skip this.
Peppercorn – Crush the peppercorn and sprinkle it. This gives a spice bomb to the dish.
How to Make
STEP 1. Soak the dried mushrooms with hot water (Image 1). Set aside. Slice them thinly when it is soft. Cut the eggplants into small slices, around 7-8 cm length (Image 2). Deep fry until the color turns a bit brown (Images 3, 4). Drain. Set aside.
STEP 2. Deep-fry the salted fish (Image 5), cut them into small pieces. If you like them crunchy, cut them into tiny pieces and deep-fry them again. Heat some oil in the wok, put in minced garlic and ginger, sautee until fragrant (Images 6, 7). Thrown in the ground pork, stir fry until it changes color.
STEP 3. Throw in mushrooms. Add in oyster sauce, soy sauce, chili bean sauce, chili oil, and mushroom powder (Images 9, 10). Throw in the fried eggplants (Image 11). Add water (Image 12).
STEP 4. Pour cooking wine into the wok (Image 13). Add cornstarch slurry (Image 14), don’t forget to stir it before adding. Throw in some green onion and chili (Image 15). And last, add the salted fish (Image 16). Stir for the final time and serve on a plate. Enjoy with steamed white rice.
Pro Tips
- There are many ways to soften eggplant. You can roast it by sprinkling olive oil on top of eggplant slices and bake them for 20 minutes. Or deep-frying until the color turns brownish. Or steam it or boil it for 15 minute.
- Cut the salted fish into tiny pieces and deep-fry until they are crunchy. This will give a salty bomb sensation here and there. Do not add too much.
- If you can’t stand spicy food, take away the chili and chili oil, substitute chili bean sauce with bean sauce.
How to Serve
This simple eggplant with ground pork dish is best served with a bowl of steamed rice, noodle or shirataki noodles. Side dish can be Chive eggs or Shrimp Omelette. Or if you prefer deep-fried side dish, you can compliment with Shrimp Balls or Meatballs.
Storage
If you have to keep some leftover for the next day, put it in a closed container in the fridge. Reheat the next day on a sauce pan. Don’t keep it too long, the eggplant will get too mushy. Keep it for a day or two at the most.
Eggplant with Ground Pork and Oyster Sauce
Ingredients
- 3 pcs eggplants
- 200 gr ground pork
- 2 pcs fried salted fish cut into small pieces
- 2 pcs dried shitake mushrooms soaked
- 5 pcs red chilis optional
- 3 pcs garlic
- 2-3 pcs scallions minced
Seasonings
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp mushroom powder
- 1 tsp chili oil
- 1 tsp chili bean sauce
- 1 tbsp shaoxing wine
- 100 cc water
- 1 tbsp cornstarch add 2 tbsp water
- 1 tsp szechuan peppercorn optional
Instructions
- Soak the dried mushrooms with hot water. Set aside. Slice them thinly when it is soft. Cut the eggplants into small slices, around 7-8 cm length. Deep fry until the color turns a bit brown. Drain. Set aside.
- Deep-fry the salted fish, cut them into small pieces. If you like them crunchy, cut them into tiny pieces and deep-fry them again. Heat some oil in the wok, put in minced garlic and ginger, sautee until fragrant. Thrown in the ground pork, stir fry until it changes color.
- Throw in mushrooms. Add in oyster sauce, soy sauce, chili bean sauce, chili oil, and mushroom powder. Throw in the fried eggplants. Add water.
- Pour cooking wine into the wok. Add cornstarch slurry, don't forget to stir it before adding. Throw in some green onion and chili. And last, add the salted fish. Stir for the final time and serve on a plate. Enjoy with steamed white rice.
Video
Notes
- There are many ways to soften eggplant. You can roast it by sprinkling olive oil on top of eggplant slices and bake them for 20 minutes. Or deep-frying until the color turns brownish. Or steam it or boil it for 15 minute.
- Cut the salted fish into tiny pieces and deep-fry until they are crunchy. This will give a salty bomb sensation here and there. Do not add too much.
- If you can’t stand spicy food, take away the chili and chili oil, substitute chili bean sauce with bean sauce.
This dish is very easy to make and worth trying! It has an authentic Szechuan flavor in it with soft eggplant and tender minced pork. The salted fish and peppercorn add some exciting surprises!