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LYL – Stir-Fried Garlic Eggplant with Pork

We’re back! After that extra long month it feels like forever since we’ve had another wok adventure. Stir-Fried Eggplant with Pork it was this time. Thoughts? Results? Were you able to find Chinese eggplant or did you substitute the traditional Italian variety? Leave a comment below with a link to your blog post or share your experience with this recipe.

– Matt



14 responses »

  1. I’ll be the first to get started, and I’m early this time! I actually made this a little while back because I was so intrigued by the recipe. I’ve never been an eggplant fan and I’m always looking for new ways to enjoy it, so I picked up some Chinese eggplant at the farmers market and got started. The stir-fry itself wasn’t difficult at all, and I’ve gotten used to the smaller portions of meats now – I bought a pound of ground pork, divided it into 2 oz portions, and froze what I didn’t use. I now have a freezer stocked with stir-fry sized portions! I decided to go with the fish sauce over the Golden Mountain sauce since I already had it; my cupboard is beginning to look like an Asian grocery store and I figured I didn’t need to go out and buy ANOTHER type of sauce.

    The verdict? Yum! If this is what it takes for me to truly enjoy eggplant I’m fine with it, and my belief that garlic makes everything taste better was vindicated. My local farmers markets are always chock full of Chinese eggplant each summer/early fall so I forsee this recipe becoming a staple!

    • And I just realized that the original recipe doesn’t call for Golden Mountain sauce. I cooked this at a friend’s house and used a recipe that I had found on a blog online, in which the blogger substituted the Golden Mountain. Just goes to show that you should always buy the cookbook!

    • I do that with pork, there are so many good Chinese recipes that use small amounts of ground pork, it always comes in handy!

    • Cathleen, I can’t believe you asked for 2 ounces of ground pork. I think if I asked a butcher in NYC for 2 ounces I would be thrown out of the shop. You have a very sweet butcher and I’m so glad you loved the eggplant more than your steak (which looked tasty to me!)!

  2. One of my favorite recipes! I love recipes where a little meat goes a long way.

  3. I made this one a while back, but I’m so in love with it that I’m sure I’ll make it again soon.

  4. Certainly not the prettiest dish I’ve made but good thing you don’t taste with your eyes. Another winner. GG

  5. I’m so happy everyone seems to have loved this recipe. I’m looking forward to reading your individual posts tomorrow. I’m sorry I’m behind with responding. Between Hurricane Sandy and being sick I haven’t been able to keep up with everything. Hopefully I’m back on track now. In the meanwhile, I wanted to mention in case you didn’t make the connection, that Sky’s Edge has an essay related to the eggplant stir-fry on page 62: “The Alchemy of Stir-Frying.”

  6. I was a few days late making this one, but I thought it was a fun stir-fry. Less time prepping, more time cooking!

    • It’s so interesting that almost all of you mentioned that you don’t like eggplant. I’m tickled this dish made you an eggplant convert! Thanks for the great photos! Love the sequence of how-to shots.


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