published Apr 13, 2022, updated May 06, 2024 It’s no secret that I love stir fry recipes. They’re simple, fast, and come with little mess to clean up afterward. And one of my absolute favorites to make is this Szechuan pork and eggplant stir fry. It’s incredible that that much flavor can fit into one pan! Szechuan pork is both spicy and sweet, with a fantastic crunch and savory flavor that comes from the crust. It’s stir fried with Szechuan eggplant to tone down some of that heat with a tender, mild sweetness. This eggplant stir fry lasts for 3-4 days in the fridge, so it’s great for meal prep as well. Seeking some more Asian eggplant recipes? Try my Eggplant Moussaka or Spiced Eggplant Stew! You can also use your leftover sauces and seasonings to make some sweet and juicy Beef with Black Bean Sauce, Hunan Chicken, or Sticky Asian Short Ribs.
Pork – I use a 1 pound pork tenderloin when I make this recipe. You could, however, use boneless chops instead. Cornstarch – To make the delicious, crunchy coating for the tenderloin. It also thickens the sauce. Chinese Eggplant – A long, thin, lavender-colored vegetable. Very mild and a bit sweet, the Szechuan eggplant tones down some of the intense heat of the dish. Bamboo Shoots – Crunchy and sweet, this earthy veggie has a unique flavor that you might compare to corn. Water chestnuts could make a good substitute. Sambal Oelek – This is spicy, acidic Indonesian chili paste that has a ton of flavor. You could use your favorite chili paste in its stead, but I highly recommend giving this one a try! Black Bean Sauce – A common ingredient in Chinese cuisine. It is savory and rich, though still mild in flavor. Ginger Paste – This paste is best fresh and made at home. Minced ginger could be used as a substitute, but it will not have the same texture. Apple Cider Vinegar – To add a sharp, acidic note to the sauce. It’s one of the key flavors that makes it stand out! Rice wine vinegar is your best alternative. Sesame Oil – A strong and aromatic oil. A little goes a long way!
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