Stir-Fried Pork with Asian Eggplant

Preparation info
  • Serves


    as a main dish with rice
    • Difficulty


    • Ready in

      20 min

Appears in
Katie Chin's Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother's Kitchen

By Katie Chin

Published 2016

  • About

My mother used to grow Asian eggplant (also called Japanese eggplant) in our garden when we were growing up. These long, narrow eggplants are preferred for Chinese cooking because they have a firmer texture and fewer seeds than larger eggplants. This earthy, soul-satisfying dish—my friend Sabrina’s favorite—gets a kick from the jalapeño peppers. Eggplant absorbs all of the seasonings around it like a sponge, so the morsels become little garlicky, spicy flavor bombs alongsid