Fried Eggplant Stuffed with Pork (炸茄盒)
炸茄盒 · zhà qié hé
Eggplant boxes are a Shandong winter staple—slices of eggplant sandwiched with pork, dipped in batter, and fried until golden. The contrast of crispy exterior and melting interior is pure comfort food.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- eggplant, sliced 1cm thick茄子（1厘米厚片）🛒 local2 medium
- ground pork猪肉末🛒 local150 g
- garlic, minced蒜末🛒 local2 cloves
- light soy sauce生抽🏮 asian10 ml
- all-purpose flour中筋面粉🛒 local80 g
- cornstarch玉米淀粉🛒 local20 g
- water水🛒 local120 ml
- neutral oil (for frying)中性油（炸用）🛒 local500 ml
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Instructions
1Slice eggplant into 1cm rounds, cut halfway through but not all the way—create a pocket.
🔍 Look forVisual: 底部相连，如书本状Slice is connected at bottom, like a book
You know it's right when: 能像合页一样开合Can open and close like a hinge
2Season pork with soy sauce and garlic, stuff into eggplant pockets.
🔍 Look forVisual: 肉馅可见但未溢出Pork visible but not overflowing
You know it's right when: 轻压能闭合Pocket closes with slight pressure
3Mix flour, cornstarch, and water into smooth batter—consistency of heavy cream.
🔍 Look forVisual: 面糊缓慢流下呈 ribbon 状Batter flows slowly off spoon in ribbons
You know it's right when: 能均匀挂住勺背Coats back of spoon evenly
4Heat oil to 170°C, dip stuffed eggplant in batter, fry until golden 3-4 minutes per side.
🔍 Look forVisual: 面糊膨胀金黄，油泡剧烈Batter puffs and turns golden, oil bubbles vigorously
You know it's right when: 油炸声变轻，茄盒浮起Crackle sound softens, eggplant floats
5Drain on rack (not paper towel—keeps bottom crisp), serve immediately.
🔍 Look forVisual: 外壳哑光酥脆Crust stays matte and crackly
You know it's right when: 轻敲有空洞清脆声Sound when tapped is hollow and crisp
Tips
- · Salt eggplant slices 10 minutes before stuffing to reduce oil absorption
- · Use a wire rack for draining—paper towels trap steam and soften the crust
- · Eggplant should be firm, not overly soft, for best results
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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