Stir-fried garlic eggplant with pork from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

  • scallions
  • soy sauce
  • Show all ingredients...

  • EYB Comments

    Omit the pork to make this vegetarian. Can substitute dry sherry for Shaoxing.

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Notes about this recipe

  • Eat Your Books

    Omit the pork to make this vegetarian. Can substitute dry sherry for Shaoxing.

  • sarahawker on July 15, 2025

    Solid recipe, I increased the pork by quite a bit and served as a main dish.

  • chawkins on April 10, 2021

    Very flavorful dish with simple ingredients that came together quickly.

  • turnipgreens on October 02, 2020

    Delightful, flavorful recipe for end-of-season white japanese eggplant from our garden. The sauce, with Shaoxing rice wine (dry sherry) and a late addition of lots of garlic, sings. It was important that I used our japanese (or chinese) eggplant here, because the sauce is too delicate to hold its own against the bitter skin of our italian globe varieties. I had no regular soy sauce, so had to use my expensive Kishibori Shoyu. That may have added to the exquisite taste.

  • sarahcooks on October 24, 2011

    This is a very flavorful and delicious recipe.

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