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Instant Pot (or not) Yuxiang Pork
with eggplant / rice

Active: 40 Total: 40

This cozy dish works well as a stir-fry or cooked in the Instant Pot. It is a unique way to serve eggplant because the vegetable softens right into the dish, both thickening the sauce and adding an extra textural element.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
White or Brown Rice (for 2 nights):
  • Rice, uncooked white or brown - 2 cups
Yuxiang Pork:
  • Eggplants, Chinese or Japanese - 1 lb, sliced lengthwise and then chopped into 3” / 7 cm pieces
  • Bell peppers, green - 1, diced
  • Green onions - 4 stalks, white and green parts combined
  • Oil, cooking - 1 Tbsp
  • Pork, ground - 1 lb
  • Water - 2 Tbsp
  • Cornstarch - 2 tsp
Yuxiang Sauce:
  • Garlic - 4 cloves, chopped
  • Ginger, fresh - 1 Tbsp, minced
  • Water - 1/3 cup
  • Soy sauce, low-sodium - 1/4 cup
  • Oyster sauce - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Hoisin sauce - 1 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Red pepper flakes - 1/2 tsp, plus more for serving

Nutrition Facts

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Choose Cooking Method

Prep

  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Eggplants / Bell peppers / Garlic / Ginger - Prep as directed. Store eggplants and bell peppers in their own containers. Combine garlic and ginger. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together garlic, ginger, water (portion for sauce), soy sauce, oyster sauce, vinegar, brown sugar, Hoisin sauce, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)

  4. Green onions - Chop green onions.

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Make

  1. Heat a wok or large skillet with oil over medium heat. Add pork and saute until golden brown and cooked through, 8 to 10 minutes. Season the pork lightly with some salt as it cooks.

  2. When the pork is done cooking, transfer it to a paper towel-lined plate to drain.

  3. Return pan to medium heat. If the pan looks dry, add some more cooking oil. Add bell peppers and eggplants and saute just until starting to soften, 3 to 5 minutes.

  4. Add pork back to pan and pour sauce over top. Bring everything to a simmer.

  5. Whisk together water (portion for pork) and cornstarch. Pour the water-cornstarch slurry over the pork and stir gently to combine. Simmer just until thickened slightly, ~1 minute.

  6. Stir green onions into pork.

  7. If rice was made ahead, reheat in the microwave (reserve half for Tuesday).

  8. Serve pork over rice. Top with some extra red pepper flakes if you’d like more spice. Enjoy!

Prep

  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  2. Eggplants / Bell peppers / Garlic / Ginger - Prep as directed. Store eggplants and bell peppers in their own containers. Combine garlic and ginger. (Can be done up to 5 days ahead)

  3. Make sauce - Whisk together garlic, ginger, water (portion for sauce), soy sauce, oyster sauce, vinegar, brown sugar, Hoisin sauce, toasted sesame oil, and red pepper flakes. (Can be done up to 5 days ahead)

  4. Green onions - Chop green onions.

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Make

  1. Using the Saute function of an Instant Pot add cooking oil and then pork to heated oil. Season pork lightly with some salt and saute until golden brown and cooked through, 8 to 10 minutes. Turn off the saute function.

  2. Pour the sauce over the pork, scraping up any browned bits on the bottom of the pan. Add eggplants and bell peppers. Stir well.

  3. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 4 minutes. When the Instant Pot is done (and beeps after 4 minutes), manually release any remaining pressure. (Tip: Cover the pressure valve with a dish towel before releasing pressure as some liquids may spray.)

  4. Remove the lid and turn on the saute function. When the dish begins to bubble, whisk together water (portion for pork) and cornstarch. Pour the water-cornstarch slurry over the pork and stir gently to combine. Simmer just until thickened slightly, ~1 minute.

  5. Stir green onions into pork.

  6. If rice was made ahead, reheat in the microwave (reserve half for Tuesday).

  7. Serve pork over rice. Top with some extra red pepper flakes if you’d like more spice. Enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (57)
Gluten-free (3)
Paleo (1)
Vegetarian (8)

Most Helpful

Very flavourful and tasty!

By: Amber
Posted: Aug 04, 2022
Diet: Vegetarian
1 Helpful

37 reviews

Easy and very tasty comfort food. This cooked so fast in the instant pot. We loved it.

By: Estelle
Posted: Aug 18, 2022
Diet: Original
0 Helpful

Thanks for giving us an IP recipe. Liked the use of summer eggplant and not overheating kitchen. I’d like it a touch spicer and may add chili garlic sauce in future for both spice and more flavor.

By: Jennifer
Posted: Aug 15, 2022
Diet: Original
0 Helpful

Delicious! I used leftover loose pork sausage (plain ground pork probably would’ve tasted better) and a little extra eggplant (1.5 lbs). Also added some sliced trumpet mushrooms and cooked those first. Great thick sauce! Served over soba noodles.

By: Danica
Posted: Aug 10, 2022
Diet: Original
0 Helpful

Loved this recipe!! I used turkey and Italian eggplant because I couldn’t find Japanese eggplant but it was still so good! Will definitely make again.

By: Amanda
Posted: Aug 10, 2022
Diet: Gluten-free
0 Helpful

I thought this was so GREAT! Made it in the instant pot, and broke down the eggplant like another reviewer did, which made all the difference. Kid thought it was too spicy so next time I'd probably only use 1/2 the red pepper flakes and add more after we dish up. Adding to favorites.

By: Angela
Posted: Aug 09, 2022
Diet: Original
0 Helpful

My kids didn’t love the eggplant and peppers, but my husband and I liked it and my kids ate the meat stir fry and rice just fine.

By: Sarah
Posted: Aug 09, 2022
Diet: Original
0 Helpful