Food Recipes Dinner Stir-Fry Eggplant and Chili Garlic Pork Stir-Fry 5.0 (5,546) Add your rating & review Easy stir fry recipe with eggplant and pork. This quick and simple eggplant recipe is stir-fried with pork and chili garlic sauce. Slideshow: Stir-Fry Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 1, 2015 Save Rate PRINT Share Close Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) Ingredients 3 tablespoons extra-virgin olive oil, divided 1 pound Japanese eggplant, cut into 3/4-inch pieces 1/2 medium onion, diced 3 clove garlic, minced 1/2 pound ground pork 1 medium zucchini, cut into 1/2-inch pieces 2 tablespoons chili garlic sauce 2 tablespoons fish sauce 1 tablespoon rice vinegar Fresh cracked black pepper, to taste Directions Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil, and then stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared. Remove eggplant from the pan and set aside. Add the remaining tablespoon of olive oil to the skillet then and then stir in the onions and garlic. Cook for 1 minute or until soft and then stir in the ground pork. Cook for about 3 minutes, or until the pork is browned. Stir in the zucchini, chili garlic sauce, fish sauce and rice vinegar. Cook for 3 minutes or until the zucchini is tender. Stir in the eggplant and cook for an additional 2 minutes, or until heated through and eggplant has absorbed some of the sauce. Serve With Black pepper and serve warm. Originally appeared: September 2015 Rate It Print