Eggplant with Ground Pork and Oyster Sauce

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Eggplant with ground pork and oyster sauce is one of my family’s favorite dish. It’s easy to make and very flavorful. It’s one of those dishes that’s easy to throw together on a busy weeknight but tastes like you put in way more effort. his surely can be one of your dinner option!

Eggplant with ground pork stir fry in a white plate on pink napkin.

I recreated this dish after having it in my favorite restaurant. I love the sweet eggplants, tender meat taste, salted fish, peppercorn, chili oil, and oyster sauce.

So, I decided to make this Eggplant with ground pork at home! Eggplants are nutritious and packed with fiber, vitamins, minerals, and antioxidants that are great for the heart.

After a few trials and errors, I finally made it just like the one in the restaurant! My family loved it! It may take several preparations, but it is worth it. You will love this, too!

If you love ground pork recipes, you can also try Ground pork with tofu, Steamed pork patty with salty vegetables, and another Steamed ground pork with sour vegetables.

Why You Will Love This Recipe

Quick and easy – This dish is so easy to prepare and takes little time to finally serve on the dining table. Remember to prepare everything beforehand, so you won’t skip a thing.
Healthy – All the ingredients listed are healthy items. Protein and fiber in one dish.
Inexpensive – The ingredients are all easy to get in any grocery store and they are inexpensive.
Perfect for lunch or dinner – It is perfect for lunch or dinner, just add steamed white rice, and you are good to go.
Authentic flavor – With chili bean sauce and peppercorn, it is a Szechuan authentic flavor.

Recipe Ingredients

Eggplant with ground pork and oyster sauce ingredients with labels.

Ingredients to Note

Eggplants – You can use either Chinese eggplants or the round eggplants usually found in grocery stores. Soak them in salt water after cutting them in small slices. This is optional, since you will be cooking them with oyster sauce and other seasonings.

Ground Pork – Use shoulder part for ground pork. The meat will be juicy and tender.

Salted Fish – Any salted fish will be fine. This will add a burst of umami in every bite. Cut them into tiny pieces

Chilis – You can use fresh red chilis or dried red chilis. They are both spicy. If you are not a fan of spicy food, you can skip this.

Peppercorn – Crush the peppercorn and sprinkle it. This gives a spice bomb to the dish.

How to Make

Photo collage of preparing the ingredients for cooking.

STEP 1. Soak the dried mushrooms with hot water (Image 1). Set aside. Slice them thinly when it is soft. Cut the eggplants into small slices, around 7-8 cm length (Image 2). Deep fry until the color turns a bit brown (Images 3, 4). Drain. Set aside.

Photo collage of deep frying the salted fish and sauteeing the garlic and meat.

STEP 2. Deep-fry the salted fish (Image 5), cut them into small pieces. If you like them crunchy, cut them into tiny pieces and deep-fry them again. Heat some oil in the wok, put in minced garlic and ginger, sautee until fragrant (Images 6, 7). Thrown in the ground pork, stir fry until it changes color.

Photo collage of stir frying and seasoning all the ingredients.

STEP 3. Throw in mushrooms. Add in oyster sauce, soy sauce, chili bean sauce, chili oil, and mushroom powder (Images 9, 10). Throw in the fried eggplants (Image 11). Add water (Image 12).

Photo collage of making the broth thick by adding cornstarch slurry.

STEP 4. Pour cooking wine into the wok (Image 13). Add cornstarch slurry (Image 14), don’t forget to stir it before adding. Throw in some green onion and chili (Image 15). And last, add the salted fish (Image 16). Stir for the final time and serve on a plate. Enjoy with steamed white rice.

Pro Tips

There are many ways to soften eggplant. You can roast it by sprinkling olive oil on top of eggplant slices and bake them for 20 minutes. Or deep-frying until the color turns brownish. Or steam it or boil it for 15 minute.
Cut the salted fish into tiny pieces and deep-fry until they are crunchy. This will give a salty bomb sensation here and there. Do not add too much.
If you can’t stand spicy food, take away the chili and chili oil, substitute chili bean sauce with bean sauce.
For a faster stir-fry, use flavored oil—this way, you can skip mincing garlic at the start.

How to Serve

This simple Eggplant with Ground Pork dish is best enjoyed with a bowl of steamed rice, noodles, or low-carb shirataki noodles. Pair with Chive Eggs or a savory Shrimp Omelette. If you prefer something crispy, Shrimp Balls or Meatballs make excellent side dishes.

To complete your meal, serve it with Wedang Jahe (Red Ginger Drink) or a creamy Oolong Milk Tea. Finish off with a bowl of Mango Sago Dessert, Candil Ubi, or Pulut Hitam.

A plate of eggplant with ground pork stir fry with a bowl of rice with chopsticks.

FAQs about Eggplant with Ground Pork

What are the best types of eggplants to use for this dish?

Chinese and Japanese eggplants are ideal due to their slender shape, tender flesh, and mild flavor. They cook quickly and absorb sauces well, making them perfect for stir-fries.

Can I make Eggplant with Ground Pork without oyster sauce?

Yes, you can! For a vegetarian or vegan alternative, consider using mushroom-based vegetarian oyster sauce or a combination of soy sauce and a touch of hoisin sauce to mimic the umami flavor.

Is this dish suitable for a gluten-free diet?

Use gluten-free oyster sauce (such as those labeled specifically gluten-free) and replace regular soy sauce with tamari or another gluten-free soy sauce alternative.

What are some common mistakes to avoid when making eggplant with oyster sauce?

Eggplants absorb oil quickly. To prevent a greasy dish, consider pre-soaking eggplant slices in water or lightly salting them to reduce oil absorption.
Make sure the eggplant pieces are fried until tender.
A cornstarch slurry can help achieve a glossy, well-coated sauce that clings to the ingredients.

A plate of eggplant ground pork with oyster sauce on a wooden table.

Storage

If you have to keep some leftover for the next day, put it in a closed container in the fridge. Reheat the next day on a sauce pan. Don’t keep it too long, the eggplant will get too mushy. Keep it for a day or two at the most.