Stir-Fried Pork and Eggplant with Garlic and Chili

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 15 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Stir-Fried Pork and Eggplant with Garlic and Chili take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Pork and Eggplant with Garlic and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork shoulder, thinly sliced from drying out.

Can I substitute ingredients in Stir-Fried Pork and Eggplant with Garlic and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Pork and Eggplant with Garlic and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Pork and Eggplant with Garlic and Chili?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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