So maybe you’ve had a similar type dish at a Chinese restaurant? Well, no need to go out now when you can make it at home!
I love cooking Asian style at home because I think you can get really great authentic flavors. And this recipe is very flavorful and super easy to make. Plus, it’s a little different than your typical teriyaki chicken. If you’re not a pork person, feel free to substitute the pork with ground chicken.
Chinese Eggplant & Ground Pork
- 1 lb. ground pork
- 2 Chinese eggplants, halved & then cut into half moons
- 1/2 white onion, chopped
- 1 tbsp. canola oil
- 2 garlic cloves, minced
- 2 tbsp. rice wine vinegar
- 1 tbsp. soy sauce
- 1 tbsp. sriracha
- 1/2 c. hoisin sauce
- 1/8 tsp. white pepper
- dash of salt
- pinch of dried crushed red peppers
- 2 green onions, sliced
- 1 tsp. sesame oil
Heat a wok or skillet over medium heat and add canola oil. Add in the ground pork making sure to break it up as you cook it. Let pork cook for a few minutes, and then add in the onions. Once pork is almost cooked through, add the eggplant. While that cooks, mix together the garlic through the crushed red peppers in a separate bowl. When the pork is cooked (no longer pink) add in the sauce and stir together to combine. Let cook for a few more minutes to absorb the saucy goodness. Turn off heat and add in the green onions and drizzle the sesame oil. Stir and then serve immediately.
I like this served along side some rice while my husband likes this served on TOP of his rice. This would also be great in a lettuce wrap. Enjoy your homemade take out!
P.S. Sorry for missing pics of the actual cooking process. Must’ve been very hungry and slightly delirious. But at least you know what a Chinese eggplant looks like!