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overhead photo of Szechuan Eggplant and Pork Stir Fry in bowl on red placemat
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5 from 12 votes

Szechuan Pork and Eggplant Stir Fry

Szechuan pork and eggplant stir fry is crunchy, saucy, and has a perfect balance of flavors. Easy and delicious any day of the week!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Chinese
Servings: 4
Author: Kevin

Ingredients

Instructions

  • Cut the pork tenderloin into 1 inch square pieces or strips. Place in a bowl to marinate with 2 tablespoons cornstarch and 2 tablespoons soy sauce. Toss to coat and refrigerate for at least 15 minutes.
  • Trim the ends off the Chinese eggplant. Cut each eggplant lengthwise into quarters, then cut crosswise into 2-inch long pieces. Toss lightly in a bowl with kosher salt and set aside to drain excess water.
  • Prep sauce by mixing the remaining tablespoon of cornstarch, chili paste, black bean sauce, ginger, remaining 2 tablespoons soy sauce, honey, apple cider vinegar and sesame oil. Stir until the honey is dissolved. Set aside.
  • Heat a wok or large skillet over high heat and add the oil. Add the minced garlic and stir fry quickly. Add the pork in batches and stir fry quickly until browned. Don’t overcrowd the pan or you will steam the pork. We want this stir fried with crispy edges.
  • Gently squeeze excess water from eggplant and add eggplant to pork in wok, stir fry until seared, about 3 minutes.
  • Add the green onions, and bamboo shoots. Next add the sauce mixture and stir fry for a minute until fragrant and the sauce has thickened. If too thick add some chicken broth or water to thin.
  • Serve with steamed rice or over noodles of choice.

Video

Notes

  1. Boneless pork chops may be substituted, sliced into 1/2 inch strips.

Nutrition

Calories: 368kcal | Carbohydrates: 32g | Protein: 32g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 71mg | Sodium: 1049mg | Potassium: 1119mg | Fiber: 9g | Sugar: 16g | Vitamin A: 196IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 2mg