Recipe: chinese eggplant stew

This is a long-time-ago requested recipe. I finally took pics when I made it last weekend. 🙂


Chinese eggplant stew 茄子煲

  • 2 chinese eggplants*
  • 4 oz. sliced pork
  • green onion chopped, 1/2 cup or so
  • minced ginger, 1/2 inch.
  • 3-4 cloves of garlic, minced
  • soy sauce
  • rice vinegar
  • cooking oil
  • spicy sauce (any kind would work)
  • salt if necessary
  • 1 tbsp sugar
  • 2 tbsp cooking wine
  • 2 tbsp corn starch

*These have long shape instead of round shape. The difference is in the skin. The skin of chinese eggplant is very soft. 


1. Marinate the pork in cooking wine and 1 tbsp of soy sauce


2. sliced eggplant diagonally


3. chop onions/ginger/garlic



4. Stir-fry the pork (10 min marinated is enough) in cooking oil


until they turn white, about 3-4 min stir frequently


5. sautéed green onion/ginger/garlic in oil for 1-2 min


6. add the eggplant and stir constantly to make sure it absorbs all the oil and mix well with the garlic/ginger/onion


7. Add soy sauce (1/4 cup), rice vinegar (2 tbsp), sugar, chili sauce (2 tbsp)


8. cook in high for 5 min and simmer at medium for 5 min.

You can see that the eggplant became tender and soft.


9. dissolve the corn starch in some water and add to the eggplant


10. cook another 1-2 min stirring and it’s ready! 🙂



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