Pork Stir-Fry With Eggplant and Garlic
This quick and flavorful stir-fry combines juicy ground pork, tender eggplant, and fresh zucchini in a bold chili-garlic sauce. Perfect for busy weeknights, it’s a satisfying meal that comes together in just about 20 minutes.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 lb Japanese eggplant, cut into ¾-inch pieces
- ½ medium onion, diced
- 3 garlic cloves, minced
- ½ lb ground pork
- 1 medium zucchini, cut into ½-inch pieces
- 2 tablespoons chili garlic sauce
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- Fresh cracked black pepper, to taste
Instructions
-
Sear the Eggplant
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant and cook for 3–5 minutes, turning occasionally, until golden and slightly softened. Remove from skillet and set aside. -
Sauté Aromatics & Pork
In the same skillet, add the remaining tablespoon of oil. Add diced onion and minced garlic; cook for 1 minute, until soft and fragrant. Add the ground pork and cook for about 3 minutes, stirring to break it up, until browned and cooked through. -
Build the Stir-Fry
Add zucchini, chili garlic sauce, fish sauce, and rice vinegar. Stir everything together and cook for 3 minutes, or until the zucchini is tender. -
Combine and Finish
Return the eggplant to the skillet and stir to coat in the sauce. Cook for another 2 minutes, until everything is heated through and the eggplant soaks up the flavors. -
Serve
Season with freshly cracked black pepper and serve hot—on its own or with steamed rice.
- Pro Tip from Foodicious Recipes
For extra flavor, let the cooked eggplant sit in the sauce for a few minutes off heat before serving—it will soak up even more of that savory, spicy goodness.
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