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Stir-Fried Pork Slices with Eggplant (肉片茄子)

Stir-Fried Pork Slices with Eggplant (肉片茄子)

Are you ready for a dish that combines the flavors and textures of tender meat and creamy, roasted eggplant? Introducing 肉片茄子, or Stir-Fried Pork Slices with Eggplant. This dish brings together thinly sliced pork and succulent eggplant in a tasty sauce. It's a one-pan wonder that's perfect for weeknight dinners or casual weekend meals.
Course Main Course
Cuisine Chinese


  • 300 g pork loin or tenderloin thinly sliced
  • 2 medium eggplants cut into bite-sized pieces
  • 2 cloves garlic minced
  • 1 small onion thinly sliced
  • 2 tablespoons vegetable oil


  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1/4 cup water


Prepare the Sauce:

  • In a small bowl, combine the soy sauce, oyster sauce, sugar, cornstarch, and water. Mix well and set aside.

Prep the Ingredients:

  • Thinly slice the pork and cut the eggplant into bite-sized pieces. Set aside.

Cook the Eggplant:

  • Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
  • Add the eggplant pieces and stir-fry until they are tender and slightly browned, around 4-5 minutes.
  • Remove the eggplant from the wok and set aside.

Cook the Pork:

  • In the same wok, add the remaining tablespoon of oil.
  • Add the garlic and onion, and stir-fry until fragrant.
  • Add the pork slices and continue to stir-fry for about 2-3 minutes or until they're no longer pink.

Combine and Cook:

  • Add the cooked eggplant back into the wok with the pork.
  • Pour the sauce over the ingredients and stir well to combine.
  • Let it cook for another 2 minutes, allowing the sauce to thicken and coat the pork and eggplant.


  • Dish it out hot, preferably over a bed of steamed rice.

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