Salted Egg Yolk Stir-fried Eggplant with Minced Pork 鹹蛋黃炒茄子豬肉末

A beloved Hong Kong comfort dish combining fluffy eggplant with richly textured minced pork, all bound together with the luxurious, creamy salted egg yolk sauce. The salted egg yolk creates a velvety coating that clings to every piece, while the pork adds savory depth and umami. This dish balances tender vegetables with protein-rich meat in a harmonious Cantonese stir-fry.

Nutrition (per serving)

Ingredients

• 600g Eggplant
• 250g Minced Pork
• 3 piece Salted Egg Yolks
• 3 clove Garlic
• 1 piece Red Chili
• 3 stalk Scallions
• 2tbsp Oyster Sauce
• 1tbsp Light Soy Sauce
• 1tsp Sugar
• 100ml Chicken Stock
• 1tsp Cornstarch
• 2tbsp Vegetable Oil
• 1tsp Sesame Oil
• 1tsp White Pepper Powder

Steps

1. Cut eggplant into cubes, lightly salt and let sit for 5 minutes to remove moisture
2. Mash salted egg yolks with a fork until smooth and creamy
3. Mince garlic and slice red chili, chop scallions into segments
4. Mix cornstarch with chicken stock and set aside
5. Heat vegetable oil in wok over high heat until smoking
6. Add minced pork and stir-fry until cooked through, breaking into small pieces
7. Add garlic and chili, stir-fry for 30 seconds until fragrant
8. Add eggplant cubes and stir-fry for 3 minutes until starting to soften
9. Pour in oyster sauce, light soy sauce, and sugar, toss well
10. Pour cornstarch mixture into the wok and stir-fry for 1 minute until slightly thickened
11. Add mashed salted egg yolks, stir gently and quickly to coat all ingredients evenly
12. Drizzle sesame oil and sprinkle white pepper powder, remove from heat
13. Transfer to serving plate, garnish with scallion segments and serve immediately

Related recipes

More Hong Kong recipesPork recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce