Minced Pork with Eggplant (魚香茄子 – Yu Heung Kei Ji – without salted fish)


  • 2 medium Chinese long eggplants, cut up into rectangle sticks
  • 1/2lb minced lean pork
  • Garlic chilli sauce (suen yung lat jiu jeung) (or just use chilli sauce if don’t have this) (or soy been paste – meen see jeung)
  • 2 cloves garlic, minced


  • Marinate the minced pork with 2 rounds soya sauce, sprinkle sugar, white pepper. Mix. Add 2 tsp corn starch. Mix. Add a little oil. Mix.
  • Heat up the wok and cook the minced pork (let it cook on both sides without stirfrying initially)
  • Add in half of the minced garlic, then stirfry, breaking up the meat, until done. Scoop it out onto a plate.
  • Add in 1 bowl of water to the wok and scoop up all the little bits.
  • Add in the eggplant and the rest of the garlic. Add 1/2 tsp salt, 1/2 tsp garlic chilli sauce. Stir and sautee on medium heat, cover to cook until soft (~5min). If you find that there’s not enough water, add hot water.
  • Add in the minced pork. Stirfry.
  • Add in cornstarch water (the more water left over, the more corn starch). Stirfry.