Fragrant Pork Eggplant Stirfry Family Favorite

Get ready to fill your kitchen with an irresistible aroma and delight your family with this incredibly simple yet flavorful stir-fry! This dish is a true testament to how a few humble ingredients, combined with a quick cooking technique, can create something truly special. Designed for speed and ease, it takes just about ten minutes from start to finish, making it perfect for those busy weeknights when you crave a delicious, home-cooked meal without the fuss. Its “original flavor” profile is delightfully balanced, highlighting the natural sweetness of the eggplant, the savory depth of the pork, and the subtle earthiness of the mushrooms, all enhanced by aromatic garlic and a hint of chili. This recipe is so straightforward, even novice cooks can achieve restaurant-quality results, and it’s guaranteed to become a favorite, especially with the little ones around the table.

To bring this delightful stir-fry to your table, here’s what you’ll need. Remember, flexibility is key in cooking, so feel free to adjust quantities to your preference.

Main Ingredients:

• Eggplant: 3 medium-sized eggplants. If you can’t find standard globe eggplants, Japanese or Chinese eggplants will work wonderfully, though they might require slightly less cooking time due to their thinner skin and flesh.
• Pork: ½ pound (about 225g) pork loin or shoulder, cut into thin shreds. You can ask your butcher to do this, or simply freeze larger cuts for about 20-30 minutes to make them easier to slice thinly at home. For a vegetarian option, firm tofu or tempeh cut into strips work great!
• Wood Ear Mushrooms: A small handful, dried. These fascinating mushrooms rehydrate to a delightfully chewy texture. If unavailable, a small amount of dried shiitake mushrooms (rehydrated and sliced) can offer a similar earthy depth.

Aromatics & Seasonings:

• Garlic: A few cloves, minced.
• Chili Peppers: 2 small fresh red or green chilies, sliced (adjust to your spice preference, or omit for a milder dish). Bell peppers, thinly sliced, can also be used for a pop of color and mild sweetness.
• Water: A few drops of purified water.
• Peanut Oil: For stir-frying. Any neutral high-heat oil like canola, vegetable, or grapeseed oil will be a good substitute.
• Salt: To taste.
• Dark Soy Sauce: A little. This adds color and a subtle depth of flavor. Regular soy sauce can be used, but you might want to add a tiny pinch of sugar to balance it.
• “Thirteen Spice” (Shisan Xiang): A small pinch. This is a classic aromatic spice blend, often containing star anise, fennel, Sichuan peppercorns, cloves, cinnamon, and more. If you don’t have this specific blend, a pinch of five-spice powder can offer a complementary fragrance, or simply add a tiny bit of ground star anise and fennel seed.

Let’s get cooking! Here’s how to create this amazing dish step-by-step.

1. Prepare the Eggplant: Wash the eggplants thoroughly. For a smoother texture and to help them cook faster, you can peel them, although leaving the skin on is also an option if you prefer a bit more texture and nutrients. Slice the eggplants into bite-sized pieces, about ½-inch (1-1.5cm) thick.
2. Prep the Pork: Ensure your pork is cut into thin, uniform shreds. This helps it cook quickly and evenly.
3. Hydrate the Mushrooms: If you’re using dried wood ear mushrooms, place them in a bowl and cover with warm water. Let them soak for about 15-20 minutes until they are fully rehydrated and have a slightly gelatinous, plump texture. Once rehydrated, rinse them under cold water to clean them and drain off any excess water.
4. Chop Aromatics: Finely mince your garlic and slice your chili peppers. Have them ready to go, as stir-frying is a fast process.
5. The Stir-Fry: Heat a wok or a large skillet over medium-high heat. Add a generous amount of peanut oil. Once the oil is shimmering, add the pork shreds. Stir-fry the pork until it’s mostly cooked through, then season it with salt, a splash of dark soy sauce, and a pinch of thirteen spice. Stir well to coat the pork. Next, add the minced garlic and sliced chilies to the wok. Stir-fry for about 30 seconds until they become fragrant – be careful not to burn the garlic! Now, toss in the prepared eggplant slices and the drained wood ear mushrooms. Continue to stir-fry everything together. Adding just a few drops of clean water (literally, a tiny amount) can help create a bit of steam, ensuring the eggplant cooks through to tender perfection without drying out. Keep everything moving in the wok for a few minutes until the eggplant is tender and has absorbed some of the flavors.
6. Serve: Once everything is cooked to your liking, immediately scoop the stir-fry out of the wok and onto a serving plate.
7. Enjoy: The aroma will be intoxicating!

The result? A beautiful plate of tender eggplant, savory pork, and chewy mushrooms, all coated in a lightly seasoned sauce. This dish is wonderful served hot over steamed rice, making for a complete and satisfying meal. The flavors are simple but wonderfully harmonious, proving that delicious food doesn’t need complicated steps or exotic ingredients. It’s a dish that encourages second helpings for both kids and adults. We hope you love making and tasting this quick and fragrant stir-fry as much as we do. If you give it a try, we’d be thrilled to hear about your experience or any creative twists you add! Share your thoughts in the comments below!