There is something truly irresistible about Cantonese Eggplant with Pork Stir Fry that makes it a beloved comfort dish in many households. This vibrant, savory stir fry combines tender chunks of eggplant with flavorful ground pork and that unique twist of salted fish, creating a complex symphony of tastes and textures in every bite. The harmonious blend of a rich sauce made with Shaoxing wine, soy sauces, and oyster sauce coats the ingredients beautifully, bringing out deep umami flavors that make it distinctly Cantonese. Whether you’re craving a hearty weeknight dinner or want to impress friends with an authentic Chinese stir fry, this dish is a guaranteed crowd-pleaser that’s surprisingly easy to make.

Cantonese Eggplant with Pork Stir Fry - Recipe Image

Ingredients You’ll Need

Gathering fresh, quality ingredients is key to nailing this Cantonese Eggplant with Pork Stir Fry. Each component plays an essential role—fresh eggplants give silky texture, ground pork adds savory depth, and the salted fish brings that signature punch of flavor that puts this dish a notch above your usual stir fry.

1200g ground pork: This delivers juicy, meaty richness that balances the delicate eggplants perfectly.
3 eggplants: Choose firm, glossy ones to ensure tender pieces that soak up the sauce.
Salted fourfinger threadfin fish (deboned and minced): Adds a traditional, umami-packed twist essential for authenticity.
Garlic cloves (crushed and peeled): Brings aromatic sharpness that wakes up the palate.
Fresh ginger slices: Contributes a warm, spicy undertone that uplifts the dish.
Shallots (peeled and halved): Provide a sweet, mellow base for the stir fry.
4 tbsp Shaoxing wine: This Chinese cooking wine imparts a subtle fruity fragrance and depth.
4 tbsp light soy sauce: For that classic salty-savory backbone.
2 tbsp dark soy sauce: Adds rich color and a hint of sweetness.
1 tbsp oyster sauce: Delivers luscious umami and a touch of oceanic sweetness.
1 tbsp sugar: Balances savory elements and enhances caramelization.
Oil for frying: Necessary for achieving perfectly browned eggplants and juicy pork.

How to Make Cantonese Eggplant with Pork Stir Fry

Step 1: Prepare Aromatics and Eggplant

Start by mincing the salted fourfinger threadfin fish, and set it aside. Give your garlic cloves a good crush, peel your ginger slices, and halve the shallots. Wash the eggplants thoroughly, then chop them into large, hearty chunks to hold up to frying and soaking in all that luscious sauce.

Step 2: Fry the Eggplant Until Lightly Browned

Heat about a centimeter of oil in a pan until it bubbles gently when you dip a pair of wooden chopsticks in (this is the perfect temperature). Fry the eggplant chunks in small batches so they brown evenly without overcrowding the pan. You’re aiming for tender inside with a hint of golden crisp on the outside. Set these aside on paper towels to blot excess oil—it keeps the dish light yet indulgent.

Step 3: Cook the Ground Pork

Using the same pan (no need to waste flavor), stir fry the ground pork in batches. Cook until it’s lightly browned but still juicy. This step is essential for sealing in that porky goodness before we bring everything together.

Step 4: Stir Fry Aromatics Until Fragrant

Next, toss your garlic, ginger, shallots, and minced salted fish into the pan. Stir them around until you can smell that enticing aroma filling your kitchen—a sign that we’re on track to ultimate flavor.

Step 5: Bring It All Together with the Sauce

Pour in Shaoxing wine, light and dark soy sauces, oyster sauce, and sugar. Add back in the browned pork and fried eggplant. Stir everything gently to coat all ingredients evenly. Let it simmer for a few minutes so the flavors meld and the sauce thickens up, saturating every bite.

Step 6: Adjust Seasoning and Final Touches

Before serving, taste to check if you want to tweak the savory-sweet balance. If you like your sauce extra luscious, mix a little cornstarch with water and stir it in to achieve your desired thickness. Serve immediately while piping hot for the most satisfying experience.

How to Serve Cantonese Eggplant with Pork Stir Fry

Garnishes

Simple garnishes can elevate your Cantonese Eggplant with Pork Stir Fry beautifully. Sprinkle some freshly chopped scallions or cilantro on top to add freshness and a pop of green that contrasts the glossy eggplant. A few toasted sesame seeds also bring a lovely nutty crunch that pairs wonderfully here.

Side Dishes

This dish shines when accompanied by a plate of steamed jasmine rice to soak up every drop of the flavorful sauce. For extra vegetables, a quick stir fry of choisum and carrots (like traditionally served alongside) offers crisp texture and vibrant color, rounding out your meal perfectly.

Creative Ways to Present

For a fun twist, consider serving the Cantonese Eggplant with Pork Stir Fry in shallow bowls topped with crispy fried shallots or chili slices for heat. Alternatively, pile it onto lettuce cups for a refreshing, hands-on dinner experience that’s both visually appealing and delicious.

Make Ahead and Storage

Storing Leftovers

If you have leftovers after this feast, store them in an airtight container and refrigerate. The flavors actually deepen overnight as the eggplant soaks up more sauce, making it a tasty lunch or dinner option the next day.

Freezing

Freezing this stir fry is possible but not ideal since eggplant’s texture changes after thawing. If you want to freeze, cool the dish completely, then pack it tightly in a freezer-safe container for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

When ready to eat, reheat the Cantonese Eggplant with Pork Stir Fry gently on the stove over medium heat. Add a splash of water or broth if the sauce has thickened too much. Avoid the microwave if possible to keep the textures intact.

FAQs

Can I use a different type of fish instead of salted fourfinger threadfin?

Absolutely! While salted fourfinger threadfin is traditional, you can substitute with other salted fish varieties such as salted mackerel or even salted anchovies. Just adjust the amount since some types can be saltier or more pungent.

What if I want a vegetarian version of Cantonese Eggplant with Pork Stir Fry?

You can swap ground pork for firm tofu or a plant-based ground alternative, and omit the salted fish. Use vegetable broth and increase the umami with mushrooms or vegetarian oyster sauce to keep that rich flavor profile.

How do I prevent the eggplant from soaking up too much oil?

Make sure your oil is hot enough before frying so the eggplant absorbs less oil. Fry them in small batches and blot on paper towels immediately after frying to remove excess grease for a lighter dish.

Can this dish be made spicy?

Yes! Add sliced fresh chilies or a spoonful of chili paste along with the aromatics to give your Cantonese Eggplant with Pork Stir Fry a wonderful kick without overpowering the original flavors.

Is it important to use Shaoxing wine in the sauce?

Shaoxing wine enhances the aroma and depth typical of Cantonese cooking. If you don’t have it, dry sherry is a decent substitute, though the overall taste might vary slightly. Avoid leaving it out entirely to maintain that authentic flavor balance.

Final Thoughts

This Cantonese Eggplant with Pork Stir Fry is a personal favorite and a dish I always turn to when I want something comforting yet packed with layers of flavor. It’s straightforward to prepare, rewarding in taste, and perfect for sharing with family or friends. I wholeheartedly encourage you to try making it at home—you might just find your new go-to meal that brings a little bit of Cantonese magic to your table.

Cantonese Eggplant with Pork Stir Fry