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Easy Pork and Eggplant Stir-Fry Recipe

Easy Pork and Eggplant Stir-Fry

This Easy Pork and Eggplant Stir-Fry is a quick and delicious weeknight dinner that combines tender pork, eggplant, and vibrant vegetables in a savory sauce, all ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Stir-Fry
  • 1 lb pork tenderloin thinly sliced
  • 1 medium eggplant cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 medium bell pepper sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 1/4 cup water
For Garnish
  • green onions chopped

Equipment

  • Large Skillet or Wok

Method
 

  1. Step 1: In a bowl, combine the sliced pork with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for about 15 minutes.
  2. Step 2: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 3-4 minutes. Remove the pork from the skillet and set aside.
  3. Step 3: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  4. Step 4: Add the eggplant and bell pepper to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender.
  5. Step 5: Return the cooked pork to the skillet. Add the water, salt, and pepper, and stir to combine. Cook for an additional 2-3 minutes to heat everything through.
  6. Step 6: Garnish with chopped green onions before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. This stir-fry can also be frozen for up to 2 months.