Eggplant Stir-Fry with Ground Pork and Spicy Garlic Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory keto stir-fry featuring tender eggplant and ground pork cooked in a bold, spicy garlic sauce, perfect for a quick weeknight dinner. This Asian-inspired keto recipe (low carb), ready in about 25 minutes, pairs eggplant, ground pork, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 1 large eggplant cut into 1-inch cubes and stir-fry for 5-6 minutes until the pieces are softened and lightly browned.
  3. Step 3: Push eggplant to the side and add 12 oz ground pork, breaking it up with a spatula; cook for 4-5 minutes until browned and cooked through.
  4. Step 4: Stir in 4 minced garlic cloves and 1 tbsp minced fresh ginger; cook for 1 minute until fragrant.
  5. Step 5: Add 3 tbsp soy sauce, 2 tbsp sesame oil, 1/2 tsp red chili flakes, and 1/2 tsp salt; toss everything together and cook for another 2 minutes until the sauce thickens and coats the pork and eggplant.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions before serving immediately.

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