Stir-Fried Pork and Eggplant with Garlic and Chili

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A quick and flavorful Chinese-inspired stir fry featuring tender pork and silky eggplant cooked with fragrant garlic and spicy chili for a satisfying meal. This Chinese recipe, ready in about 30 minutes, pairs pork shoulder, thinly sliced, garlic cloves, minced, fresh red chili, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 300 g pork shoulder, thinly sliced
• 2 medium (about 400 g) Chinese eggplant, cut into 2-inch strips
• 4 garlic cloves, minced
• 1 small fresh red chili, sliced
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp granulated sugar
• 1 tsp cornstarch
• 1/4 cup water
• 3 tbsp vegetable oil
• 2 tbsp scallions, chopped

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Instructions

1. Step 1: Toss 300 g thinly sliced pork shoulder with 1 tsp cornstarch and 1 tbsp Shaoxing wine in a bowl, mixing well and setting aside for 10 minutes.
2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 small sliced fresh red chili, stir-fry for 30 seconds until fragrant but not burnt.
3. Step 3: Add the pork slices and stir-fry for 3-4 minutes until the meat changes color and is nearly cooked through.
4. Step 4: Push pork to the side of the wok and add remaining 1 tbsp vegetable oil, then add 2 medium Chinese eggplants cut into 2-inch strips. Stir-fry for 5 minutes until the eggplant softens and absorbs oil.
5. Step 5: Stir everything together, then add 2 tbsp soy sauce, 1 tbsp dark soy sauce, and 1 tsp granulated sugar. Pour in 1/4 cup water and stir well.
6. Step 6: Cook for another 3 minutes until the sauce thickens slightly and coats the pork and eggplant.
7. Step 7: Remove from heat, sprinkle 2 tbsp chopped scallions on top, and serve hot with steamed rice.