Chinese Style Spicy Eggplants With Pork

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is one of my favourite dishes which I used to love ordering at Chinese restaurants. So instead of spending money eating out, this is a great dish to cook at home.

Ingredients Nutrition

Directions

  1. Blanch eggplants in boiling water or deep fry them in oil.
  2. Drain and set eggplants aside.
  3. Mix all ingredients of the sauce together.
  4. Sautee garlic and ginger in 1 tbsp of oil.
  5. Add minced pork and stir fry until done.
  6. Add eggplants, leek/scallion and sauce mixture into the pan.
  7. Bring to boil.
  8. Serve with rice.

Reviews

(3)
Most Helpful

We liked this recipe. It wasn't as spicy as I was expecting and I added some chili flakes to get it to the spice level I wanted. One of my old housemate used to make something like this so maybe that is why expected it to be hotter as that when she cooked you could feel the chilis before you ate them. :) It took a while to blanch the eggplant, maybe I will saute them next time.

Tea Girl March 14, 2009

My family LOVED this dish, and said it was as good as the restaurant! My husband even said that he would like to have it again soon. I think I'll make a few small changes next time, though: I tried blanching the eggplant, but cooked it a little too long (five minutes), so next time I think I will try sauteing it instead. I think I will also add some firm tofu as well, and possibly turn up the heat just a touch with a few drops of hot chili oil. It was so good, though, and everyone around the table was smiling tonight! We served it with steamed rice and recipe #28377, Cheat n' Eat Vietnamese Chicken Soup, which my family also wants to have again -- soon! Thanks, Happy Housewife, for a really delicious recipe!

ohbother June 17, 2008

I love this dish! It's one of my favorite chinese dishes. I tried to cook it using other recipes, but wasn't satisfied. This recipe is just perfect! Very nice proportion of everything! It reminded me of authentic chinese food I ate in China and Hong Kong (I miss it now!). Thank you so much for sharing. It's definitely a keeper in my Cookbook!

Spinach February 06, 2007

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