Craving a flavorful and satisfying Asian-inspired dish? Look no further than this vibrant Ginger Garlic Pork with Eggplant recipe! This simple yet elegant stir-fry combines tender pork with the smoky sweetness of eggplant, all expertly balanced by the aromatic punch of ginger and garlic. It's a quick weeknight meal that's surprisingly sophisticated, perfect for impressing guests or simply treating yourself to a delicious and healthy dinner. The combination of textures – the tender pork, the slightly yielding eggplant, and the crisp-tender vegetables – creates a symphony of flavors in your mouth.
This recipe is surprisingly easy to master, even for beginner cooks. The bold flavors are achieved with minimal ingredients, and the cooking process is straightforward and quick. Ready to dive into the deliciousness? Let's get started with our step-by-step guide!
Tools Needed
- wok or large skillet
- cutting board
- knife
Ingredients
- Chinese eggplant
- Dry shiitake mushrooms
- Pork shoulder
- Egg white: a couple of teaspoons
- Cornstarch: a couple of teaspoons
- Ginger
- Garlic
- Green onions
- Cooking oil: a couple of teaspoons
- Dry hot chili flakes
- Thai chili paste: a couple of teaspoons
- Soy sauce: 1 1/2
- Cooking wine: a little bit
- Mushroom stock: 5 ounces
- Sesame oil
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate Pork
- Soak the dry shiitake mushrooms in warm water for 15-20 minutes to soften.
- Slice the pork shoulder thinly (about 1/8 inch thick) and marinate with egg white and cornstarch for 15-20 minutes.
- Cut the eggplant using a rotating cut to create uniformly sized pieces.
Step 2. Stir-fry Pork and Aromatics
- Heat cooking oil in a wok or large skillet over high heat. Add ginger and garlic and saute for a few seconds until fragrant.
- Add the marinated pork and stir-fry until quickly seared.
Step 3. Add Vegetables and Sauce
- Add the eggplant, mushrooms, and green onions to the wok.
- Add dry hot chili flakes (optional) and Thai chili paste for flavor and stir.
- Cover the wok and let it steam for 10 seconds.
- Add mushroom stock (or chicken/other stock) for added flavor.
- Add soy sauce and cooking wine.
- Add more soy sauce if needed and let the sauce boil for about 45 seconds.
Step 4. Simmer and Finish
- Continue cooking until the eggplant is tender. If needed, add a little more stock or a cornstarch slurry to thicken the sauce.
- Drizzle with sesame oil before serving.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- The cornstarch helps keep the pork moist during cooking.
- Use any kind of stock you have on hand.
- Adjust the amount of cornstarch slurry to achieve your desired sauce consistency.
Nutrition
- Calories: 450-550
- Fat: 25-35g
- Carbs: 30-40g
- Protein: 30-40g
FAQs
1. Can I substitute the pork with another protein?
Absolutely! Chicken, tofu, or shrimp would all work well in this recipe. Adjust cooking time as needed for different proteins.
2. What if I don't have Thai eggplant?
Japanese eggplant or even regular globe eggplant can be used as a substitute. Just be sure to salt it and let it sit for 10-15 minutes to draw out excess moisture before cooking to prevent it from becoming too watery.
This Thai Eggplant Stir Fry with Pork is a delicious and versatile dish that's perfect for a quick weeknight meal or a more special occasion. Enjoy the satisfying blend of savory pork, smoky eggplant, and aromatic spices. We hope you enjoy this simple recipe and encourage you to experiment with your favorite additions!