Chinese Eggplant Recipe with Ground Pork (Yu Xiang Eggplant)

Looking for a healthy Chinese eggplant recipe that's not swimming in grease? The secret is to steam the eggplant instead of deep frying it.

If you know me, you know how much I love eggplant.  There just aren't enough opportunities to eat eggplant.  When I do, this Chinese Eggplant with Ground Pork and Garlic Sauce recipe is one of the first I turn to.  It can be a one dish meal with the addition of ground pork.

For vegetarians, the pork can easily be omitted. Toss in a handful of basil leaves for a bright aroma. Spoon it over a bowl of rice and I’m one happy camper.  

Don't Order Chinese Eggplant Takeout - Make it at Home

One reason why I avoid ordering Eggplant with Garlic Sauce, also known as Yu Xiang Eggplant, at Chinese restaurants is because it's always too oily.  The dish is always served in a pool of oil, which I'm certain isn't one of the heart healthy ones.

If you've ever made Chinese eggplant before you'll notice that it acts like a sponge.  Any oil you add during the cooking process is instantly soaked into the eggplant. 

Most restaurants give it a quick deep fry before it gets stir fried.  This keeps eggplant from getting soggy and also speeds up the cooking time.  Unfortunately, the oil from deep frying, along with the fat from the gound pork turns this healthy vegetable into a not-so-healthy grease bomb. 

How to Keep Chinese Yu Xiang Eggplant From Becoming Greasy

The method I use in this Chinese Eggplant recipe tastes even more delicious without all that grease. It's also much, much healthier. Instead of deep frying the eggplant first, steam it for 15-20 minutes before stir frying it. 

It's an extra step but this gives the eggplant the same effect as deep frying. It gets precooked but instead of absorbing a ton of oil, it absorbs water and creates a light, tender and healthy eggplant.

Since steamed eggplant retains a lot of water, it doesn't have the ability to absorb oil. This means that when stir frying, only a small amount of oil is needed since it doesn't penetrate the eggplant.

The end result is a light and healthy Chinese Yu Xiang Eggplant dish that isn't saturated in oil and doesn't weigh you down. You can taste the lovely garlic sauce without all that grease.

Do I Need to Use Chinese Eggplant for Eggplant with Garlic Sauce?

No, but it is preferred. Chinese eggplants are ideal since slicing it crosswise or into wedges gives each piece enough skin to hold it together. The shape matters more than the type. Choose long eggplants instead of round ones or small ones instead of big ones.

As you cook eggplant, it becomes very soft and tends to break apart. The skin is what holds it together. It would be difficult to achieve the same result with a large globe eggplant.

How to Make Chinese Yu Xiang Eggplant

Rinse the eggplant then cut on a bias into 1.5" thick pieces. Steam for about 15 minutes. To check for doneness, stick a chopstick into the flesh of the eggplant. If there's no resistance, it's fully cooked. The eggplant should be tender but not mushy.

In a small bowl, mix together all the sauce ingredients and set aside. Prepare the cornstarch slurry in a separate bowl by whisking together equal parts of cornstarch and water.

Heat a wok or skillet over medium-high heat then heat a tablespoon of oil. Lower the heat to medium and add minced garlic. Stir fry the garlic until it becomes aromatic. Keep a close eye on the garlic since it burns very quickly.

Add ground pork. Break it up into small pieces as it cooks and lightly brown. Turn up the heat to medium-high if necessary.

Add chopped scallions and give it a quick stir fry. Carefully pour in the previously prepared sauce and toss well to combine. Turn the heat to high and let it come to a boil.

Add the steamed eggplant and gently toss to coat the eggplant in sauce without breaking it apart. Steamed eggplant is very delicate so take care when handling. Simmer for about a minute or so and stir occasionally.

If the sauce in the ground pork mixture begins to lose too much liquid, replenish with water, a tablespoon at a time.

At this point, we're ready to thicken the sauce. Lower the heat to medium-high. The cornstarch would've settled to the bottom by now. Give the cornstarch slurry a good stir until its thoroughly mixed and no lumps remain.

Carefully stir in half of the cornstarch slurry and let it return to a boil. Repeat this process until you reach your desired consistency. Again, be gentle while stirring so the eggplant doesn't break apart.

Serve this Chinese Eggplant Recipe with a side of steamed rice and enjoy!

If you're looking for another eggplant recipe, try our Miso Glazed Eggplant. It's so easy and never disappoints!