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This Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case).

The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal. 

THIS SPICY EGGPLANT WITH MINCED ‘PORK’ IS:

• Really easy to put together
• Perfect with rice or noodles
• Great for sharing
• Just like Chinese takeout, or even better!
• Easy to customise – you can add other vegetables or protein of your choice!

HOW DO YOU KEEP THE PURPLE COLOUR OF EGGPLANT?

I learned this technique of soaking eggplant in water with a little vinegar to retain its bright purple hue and prevent the eggplants from turning brown from a video I stumbled upon months ago and love how it actually works!

You can of course skip this step and proceed to simply stir-frying the eggplant but they will turn brown. I love eating with my eyes too and love the beautiful purple colour of the eggplant so I love to to do this.

WHAT YOU NEED TO PREVENT EGGPLANTS FROM TURNING BROWN

A SIMPLE MIXTURE OF:

• 3 cups room temperature water
• 2 tbsp distilled white vinegar

TO SOAK EGGPLANTS

• Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.
• Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

THE STIR-FRY SAUCE

WHAT YOU’LL NEED

• 1 tbsp Chinese black vinegar
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp doubanjiang
• 1/4 cup room temperature water
• 1/2 tbsp corn starch

Prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

FOR STIR-FRYING

• 3 tbsp neutral oil , divided
• 1 small knob fresh ginger , grated
• 8 cloves garlic minced
• 1 cup vegan mince or plant-based ground , I used Gardein’s ground be’f (see recipe notes below for substitutes)
• 2 red chiles , I used bird’s eye chiles
• 1/2 tbsp soy sauce to taste, if needed (see notes)
• 1/2 tbsp vegetarian oyster sauce to season if needed (see notes)
• 1/2 to 1 tsp sichuan pepper powder I simply processed whole peppercorns
• 2 tbsp chili oil , see homemade recipe here

HOW TO COOK THIS EGGPLANT WITH MINCED ‘PORK’

• If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.
• Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes. If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.
• Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

DRAIN THE EGGPLANT AND PAT DRY BEFORE STIR-FRYING

• Drain eggplant from the water. Pat dry with a kitchen towel.
• Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.
• Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.
• Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.
• Set aside the eggplant and cook the rest in batches (if needed).

ADD THE MINCED ‘PORK’ BACK INTO THE WOK

• Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce. Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan.
• Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.
• Leave eggplant to cook over medium high heat until tender and silky to your liking.
• Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

ENJOY YOUR EGGPLANT WITH MINCED ‘PORK’

• Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

OTHER RECIPES YOU MIGHT LOVE:

• Miso Sesame Eggplant
• Crispy Eggplant Katsu
• Eggplant and Tofu Teriyaki
• Chinese Green Bean and Mushroom Stir-Fry
• Eggplant and Mushroom Teriyaki Rice Bowl

Spicy Eggplant with Minced ‘Pork’

5 from 4 votes

This Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from Sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal.

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine Asian, Chinese, East Asian

Servings 3 people

Calories 287 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Eggplant

• 3 large Chinese eggplants , around 500 g (17.5 oz)

To Soak Eggplant

• 3 cups room temperature water
• 2 tbsp distilled white vinegar

Sauce

• 1 tbsp Chinese black vinegar
• 2 tbsp soy sauce
• 2 tbsp sugar
• 1 tbsp doubanjiang
• 1/4 cup room temperature water
• 1/2 tbsp corn starch

Stir-Fry

• 3 tbsp neutral oil , divided
• 1 small knob fresh ginger , peeled then minced or grated
• 8 cloves garlic minced
• 1 cup vegan mince or plant-based ground , I used Gardein's ground be'f (see notes for substitutes)
• 2 red chiles , I used bird’s eye chiles
• 1/2 tbsp soy sauce to taste, if needed (see notes)
• 1/2 tbsp vegetarian oyster sauce to season if needed (see notes)
• 1/2 to 1 tsp sichuan pepper powder I simply processed whole peppercorns
• 2 tbsp chili oil , see homemade recipe here

To Finish

• Cilantro or green onions for garnish
• Steamed rice

Instructions

 

SOAK EGGPLANTS

• Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.
• Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

PREPARE THE SAUCE

• Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

EGGPLANT WITH MINCED ‘PORK’

• If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.
• Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.
• If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.
• Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.
• Drain eggplant from the water. Pat dry with a kitchen towel.
• Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.
• Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.
• Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.
• Set aside the eggplant and cook the rest in batches (if needed).
• Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.
• Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.
• Leave eggplant to cook over medium high heat until tender and silky to your liking.
• Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.
• Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

WATCH Video

Notes

PLANT BASED GROUND/VEGAN MINCE

• If you don’t have access to plant-based ground meat alternatives like those from Gardein (which I used), OmniPork, Beyond Meat, etc, you can use the ff:

 

TVP

• You can use texturised vegetable protein instead of minced meat by soaking 1/2 cup (60g) dried TVP in room temperature water until these have absorbed the water and doubled in size.

 

MUSHROOMS

• You can use 2 cups of fresh mushrooms and dice or mince these to use. You can use mushrooms like shiitake, king oyster, button, etc.

 

SEASONING

• Do note that some plant-based ground meat alternatives are already seasoned so it’s best to taste these before adding any soy sauce or vegetarian oyster sauce to season.
• If using TVP or mushrooms, you can season these with soy sauce or vegetarian oyster sauce to taste.

NUTRITIONAL INFO

Serving: 1serving | Calories: 287kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 874mg | Potassium: 209mg | Fiber: 2g | Sugar: 10g | Vitamin A: 286IU | Vitamin C: 46mg | Calcium: 23mg | Iron: 2mg

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