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Instant Pot (or not) Yuxiang Pork
with eggplant / cauliflower 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
Cauliflower Rice (for 2 nights):
  • Cauliflower - 2 lbs, florets
  • Butter - 2 Tbsp
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
  • Arrowroot powder - 1/2 tsp
Yuxiang Sauce:
  • Garlic - 4 cloves, chopped
  • Ginger, fresh - 1 Tbsp, minced
  • Water - 1/3 cup
  • Bragg's / coconut aminos - 2 Tbsp
  • Fish sauce - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Honey - 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. Cauliflower rice - (This makes enough for 2 nights.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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), aminos, fish sauce, vinegar, honey, 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 arrowroot powder. Pour the water-arrowroot slurry over the pork and stir gently to combine. Simmer just until thickened slightly, ~1 minute.

  6. Stir green onions into pork.

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

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

Prep

  1. Cauliflower rice - (This makes enough for 2 nights.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (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), aminos, fish sauce, vinegar, honey, 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 arrowroot powder. Pour the water-arrowroot slurry over the pork and stir gently to combine. Simmer just until thickened slightly, ~1 minute.

  5. Stir green onions into pork.

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

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

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
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Increase your nutrition smarts


Reviews

Ratings

Original (70)
Gluten-free (5)
Paleo (1)
Vegetarian (8)

Most Helpful

Very flavourful and tasty!

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

42 reviews

I might not have made this meal as generally do not like to cook eggplant but since it is in season and my husband loves it i made it and we both enjoyed it.

By: Sara
Posted: Sep 09, 2022
Diet: Gluten-free
0 Helpful

Used turkey. This has a really nice flavor and it was very simple. Great way to sneak eggplant into my family's diet.

By: Alana
Posted: Sep 03, 2022
Diet: Original
0 Helpful

Delicious! Tasted like we could have added some pineapple to it. Maybe next time. Weekend prep made this super quick and easy. Doubled the sauce and kind mashed the eggplant like an earlier review mentioned. Might have been a little too spicy for my youngest. But really liked this one.

By: Jennifer
Posted: Aug 31, 2022
Diet: Original
0 Helpful

I wasn't sure we'd like this, but it was really good. Didn't change the recipe at all. It was so simple cooked in the instant pot.

By: Barbie
Posted: Aug 25, 2022
Diet: Original
0 Helpful

So easy! I was skeptical from the recipe, but decided to go for it, and as usually, not disappointed. Took about 15 min of prep done while cooking the meat, then I left it cooking to go pick up kids. Dinner ready when we got home.

By: Amanda
Posted: Aug 23, 2022
Diet: Gluten-free
0 Helpful

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