There’s something so fun about seeing where someone grew up. Like the first time I visited B2 in Hawaii — I mean, it’s pretty crazy to see what it’s like to grow up in a place like Hawaii to begin with, but I got overly sentimental seeing his old elementary school classrooms, the Banyan tree he used to climb during recess, the route he ran through Manoa for cross-country, his high school late-night hangout spots (you know, just places like this beach, no big deal.) As well as you know a person, it just feels like there’s a little something extra that falls into place when you know where they came from, too.
That first trip, B2 took me to a little Japanese-Italian fusion restaurant in Honolulu called Pietro’s, because it was a place he frequented in high school. So it’s entirely possible that my glowing impression of it was just a product of my rose-colored “oh my gosh this is the fabric of his existence” sentimentality, but I don’t think so — fusion can be a tricky thing to pull off, and that place knew how to play it. My favorite dish of theirs was a spicy spaghetti with ground beef, chilies and delicate Japanese eggplant — good, simple, un-fussy pasta with just a little Japanese touch.
I was hoping we’d get a little group of our friends together before the wedding this summer to revisit Pietro’s (you know, in the off-chance anyone is as sentimental about old haunts as I am) but to our chagrin, they closed this past August and are looking for a new location at the moment. (We found this out pretty unceremoniously when we rushed up to Pietro’s all jazzed last September and found a little “CLOSED” sign taped to the glass.) So sad! I’m keeping my fingers crossed that they reopen soon, but until then, this eggplant dish is my tribute to their homey, comforting food. This version isn’t Japanese, but Chinese — it’s prepared the way my mother taught me, pungent from a dose of Chinese black vinegar, a little spicy from a dollop of chili garlic sauce, couched in the Asian trinity of scallions, ginger, and (you guessed it) garlic, and rounded out with a touch of sugar, soy sauce, and savory ground pork.
Instead of rice, I served this over egg noodles for a springy, pleasant bite. The folks at No Yolks were kind enough to send me a few packages of their yolk-less egg noodles to try, and I thought they were wonderful — totally indiscernible from (if not better than) regular egg noodles, but a nice, cholesterol-light change from the ten-yolk beast I turned out a few months back. I made my first noodle kugel ever with it the other day and couldn’t stop scarfing it out of the pan. Of course, this is really no more than a traditional Chinese eggplant in garlic sauce (though my mom would note that it’s obviously the best Chinese eggplant, since it’s her recipe), just served over your carb of choice, so feel free to go with rice if you’re feeling traditional, or any other starch you have on hand — I like this a lot with spaghetti, too. Either way, it’s a warming, nourishing kind of dish for a chilly February, and a kind of nostalgic food that reminds me of my mom and where I came from, but a little bit of where B2 came from, too.
Spicy garlic eggplant & ground pork noodles.
My mother likes to make a special garlic-infused vinegar for this dish. The instructions are below, but if you don’t manage to infuse it beforehand, the dish will be tasty either way.
- Yield: serves 4. 1x
Ingredients
- 1/2 lb ground pork
- 3–4 green onions, chopped (divided)
- 3–4 tbsp soy sauce (divided)
- 1 tsp sesame oil
- 1 tsp Shaoxing rice wine (or sake)
- 1 lb eggplant (2 medium Chinese eggplants or 1 American eggplant)
- oil for frying
- 7–8 garlic cloves, finely minced
- 1 tsp finely minced ginger
- 2–3 tsp chili garlic sauce, to taste
- 2 tbsp Chinese or balsamic vinegar (or garlic-infused vinegar, instructions below)
- 1 tbsp of sugar, to taste
- 1/2 to 1 tsp salt, to taste
- 1/8 tsp black pepper
- 1/8 tsp white pepper
- 1/2 cup water
- about 8–12 oz No Yolks extra broad noodles
Instructions
- Do ahead: If you’d like to use garlic-infused vinegar, just combine 1/4 cup vinegar with 4-5 crushed garlic cloves in a small 4-ounce jar, seal, and let sit. Two weeks is optimal, though you can certainly use it earlier if you like. You’ll only use a few tablespoons in this dish, but the vinegar preserves the garlic and will keep for up to two months, so you’ll have plenty of time to use it (and you can make way more, if you like!)
- Combine ground pork, about 2 tbsp of the chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp Shaoxing rice wine in a small bowl and mix until well-combined. Let marinate for 15-30 minutes. Meanwhile, slice eggplant into bite-sized pieces and set aside.
- Heat a tablespoon of oil in a large wok over medium-high heat. When the oil is hot, add the garlic, ginger and remaining green onion. Stirfry for 10 seconds, then add the ground pork and chili garlic sauce.
- When pork is fully cooked, add the eggplant and stir for a minute to mix everything together. Add the soy sauce, vinegar, sugar, salt, and both ground peppers, and stirfry for a few minutes more. Add the water. Once it boils, turn down the heat to medium-low, then cover and simmer for about 15 minutes, until the eggplant is fork-tender.
- Meanwhile, prepare the noodles according to package instructions. When done, divide evenly between four bowls. When eggplant is ready, divide evenly over noodles and serve immediately.
Notes
As written, this is gently spicy — for more heat, add more chili garlic sauce, substitute a spicier red chili paste, or add a generous shake of crushed red chili flakes.
Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL.
thejameskitchen
Hi Cynthia,
I can’t get enough eggplant at the moment and this is about to jump from screen to table – wonderful, great combination of Asian & Italian flavours, I absolutely love it.
Nicole
tworedbowls
Thank you so so much, Nicole!
Kristin @ Tasty Joy
This is a really nice post, with an awesome backstory. Knowing there’s so much meaning behind a recipe makes me want to try it that much more 🙂
tworedbowls
Aw thank you so much, Kristin!!!! It seems like I’m on a nostalgic-recipe kick these days 🙂 it’s just like you said, food seems so much more fun and compelling that way! Thank you for such sweet words!
Marisa Franca @ All Our Way
This looks wonderful. The word that grabbed me was spicy and then pasta. The rest of the ingredients also sound very tasty. Will look forward to making this – grazie for sharing.
tworedbowls
Thank you so much, Marisa!!
themoonblushbaker
Thank you for posting this Cynthia. I love when you share the places/eateries that mean so much to you. My mum is garlic fiend and serves it with a side of deep fried garlic and onions too. Breathless at how delightful these pasta bowls look in your kitchen!
tworedbowls
Deep fried garlic sounds SO. GOOD. Thank you so much for the kind words, Belinda!!
Kathryn
I am always trying to make my boyfriend show me the places where he grew up but he’s really not interested at all! I’m fascinated about all the places + people that made him the person that he is and what his life was like before we met. Super love the fusion-y flavours in this – SO GOOD.
tworedbowls
Hahaha boys!!! I’m glad I’m not the only one who has that fascination 🙂 it’s just like you said, it’s what made them the people they are now! So cool. Hope you’re well, dear Kathryn! xx
caitlin | back2spain
i feel the same way whenever i visit my boo’s old haunts in Barcelona … imagining growing up right next to the beach and being one of those tiny persons zipping around the city on the back of a scooter!?! crazy! this recipe though, looks great. thanks for sharing!
tworedbowls
Right???? Omg Barcelona — that is taking it to a whole new level. Exploring it with him must be incredible. Thanks so much for stopping by, Caitlin!!
Michelle @ Hummingbird High
I frequently eat spicy eggplant and ground pork for weeknight dinner, but I’ve never thought to pair it with pasta. For next time!
Kate Ramos (@holajalapeno)
I love the flavors going on here! Definitely adding this one to the dinner rotation. Yum!
Pang
There is a similar dish in Thai cuisine, but I like yours so much better because it came from sentimental feeling 🙂 There is also something in your writing that show your love from one another with bowl#2 that is simply wonderful.
xoxo
Rebecca @ DisplacedHousewife
My kids would love this dish…minus the eggplant (they have a hangup with it). I wonder what veggie you could sub in. This sounds strange, but cubed/baked sweet potato? Potatoes? Broccoli? …love nostalgia. Hope it reopens! xx
Treasure
My husband is no fan of eggplant but LOVES, (and requests!), this dish! Last night I was preparing it and my eggplant was bad…the only other veg I had on hand was cabbage…chopped it up and added some shredded carrot…it was wonderful!!! I imagine it was be good with any number of veggies!
tworedbowls
That’s so useful to know, Treasure!!! Thanks so much for reporting back and so sooo glad to hear you enjoyed it!!
alanafixfeastflair
All I can think about right now is why haven’t I been to Pietro’s? This dish looks/sounds amazing and I hope they reopen so that you guys can go back!!
stephanie
ohmygosh i LOVE this. i know what you mean about seeing the place where someone grew up. it’s so nice to be able to experience it in a little way, kind of like you were there, even though you weren’t 🙂
this recipe sounds AWESOME! reminds me of a spaghetti that i recently had in tokyo 🙂 they are obsessed with pasta so the whole japanese-italian fusion thing is pretty big over there. i had a bowl with eggplant and spicy pork on spaghetti and it was so, so good. i LOVE this chinese take on it because, um, black vinegar is always a YES!
and um, how come i JUST noticed your logo redesign!?!?! I LOVE IT!!!! so, so, so gorgeous lady!!!
xoxo
Brooke Bass
This is so fun, Cynthia! I was totally surprised to read the chinese twist–I love just about anything with black vinegar and especially if it involves pork and pasta too!! Going to have to make this sometime very, very soon.
emily
This is maybe one of my favorite TRB anecdotes to date — but perhaps that’s because I’m a huge snoop and I feel like this gave such a satisfying glimpse in your personal (and heartwarming!) world. Or maybe because it involves Chinese eggplant, which is pretty high up on my comfort food list. Or there’s always the good ol’ combo deal. 🙂 Anywhoo, I loved this post and this recipe and can just about taste that savory, garlicky, buttery eggplant as we speak (type?). 🙂 Yum!
sundiegoeats
Eggplant and beef together is always magical. Wonder what other Chinese dishes would go nicely over pasta…
molly yeh
CHINESE BLACK VINEGAR! yes! i love that stuff so much ever since i learned the “real” way to eat soup dumplings. i’ve been looking for more reasons to use it! also can we discuss how much of a proud jewish mother moment i just had when i saw that you made kugel?? isn’t it the best?????
also CHECK OUT THAT LOGO!
Katie @ Butterlust
I know this is not the sentiment that I was supposed to take from you (heart-warming and wonderfully written) story, but can I just say how jealous I am that you get to go explore B2’s past in HAWAII!!! Steve is from chilly, wet Rochester, NY. Womp. I’m totally on the overly-sentimental wagon with you, I’m a sucker for those shared-nostalgia kind of experiences! Beautiful post — definitely pinning this for our next date night in. XO
whiskandshout
Yum! This looks totally amazing. Lovely written post and you do Asian fusion like no one else, seriously 🙂
Sini
Two cuisines, two families, two persons united in one fabulous dish. As you pointed out, fusion kitchen can be mind-blowing when done right but it can be a bit tricky too. I think Australian’s are usually pretty genius with it, but I’ve really enjoyed fusion kitchen being popular all over the world the last couple of years (Okay, sometimes even annoyingly popular… Weird flavor combos. Just WEIRD!). A really lovely dish, Cynthia! Hope your favorite Honolulu restaurant re-opens soon!
movita beaucoup
It’s not often that a post makes me this hungry for both dinner and a trip to the village where I grew up. Thanks for that!
ellie | fit for the soul
Gasp—-tooootally pinning this and please remind me to make it too!!!! I love eggplant and something about this dish makes my mouth water…..the mixture of pork and sauciness looks perfect. 😀
And I agree that seeing our significant other’s “past” makes such a difference. Having the privilege of feeling his emotions back then and now is so strange and magical at the same time–like traveling to and fro in time. And omgness, being raised in Hawaii is on my bucket list! Only I’m afraid that’s not possible anymore, hehe.
ginny
I don’t know why I seem to be the only one who doesn’t see the ingredient for the chili garlic sauce in the ingredients but it says to add it in the instructions? Help? I’m making this tonight!
tworedbowls
Hi Ginny, I’m so so sorry! Totally my mistake — I’ve updated the recipe, and it should be about 2-3 tsp chili garlic sauce. Use a bit less if you’d like it milder and more for more heat, etc. You can also supplement with crushed red chili flakes if you want it even spicier. Fingers crossed you like the dish and sorry again for the omission!! Thanks so much for giving it a shot!
Erika
Cynthia!!! I love this.. do you know how hard it is to get my husband to eat eggplant.. I know he wouldn’t even notice it with this dish.. and over those eggs noodles. Girl you always blow me away. And Bowl 2 growing up in Hawaii… geez I’m jealous.. Such a beautiful place.
Kristan
I agree that it is such a joy to see where someone grew up! If a trip isn’t possible I am such a sucker for going through old childhood pictures and old VHS tapes. It must have been such an amazing experience to visit the exact places B2 use to frequent, I am really happy you got to do that Cynthia.
This recipe looks so good! I love the idea of the spicy garlic eggplant, it sounds amazing!
Millie | Add A Little
Garlic infused vinegar?! I love that idea – definitely trying that out Cynthia!
Lynn | The Road to Honey
What a nice story and it must have been a lot of fun seeing and experiencing all the childhood haunts of B2. Hawaii is a magical place. BTW.. .this dish looks oh-so-yummy.
Laicie
Yes! That moment is the best… and it doesn’t hurt if it just happens to also be in paradise. 🙂 I can’t wait to try this dish, it looks amazing!
[email protected]
I just happen to have all of these ingredients right now and I’ve been trying to decide what to make with the egplant. So perfect! Pinned!
Marissa
I’ve been a regular visitor to your blog for a while now, but this is the first time I’ve commented. Great recipes and your photography is just sublime. Keep up the great work!
Renee Kemps
I’m in love with this story! That cute little restaurant in Honolulu, the childhood memories of B2, your past.. All tucked into this amazing dish! I definitely fancy these egg(less) noodles over rice, but I believe you that it will go with anything. It looks delicious! And I really really really hope that restaurant will open again soon! I’ll keep my fingers crossed for you (:
[email protected]
1) I wish I grew up in Hawaii. Puts my upbringing in small-town Ohio to shame. 2) YEAH YEAH for summer weddings! When’s yours? Are you peeing your pants with excitement? Waking up with night sweats? ‘Cause I am. 3) I don’t even eat pork (and haven’t since I was, like, 10 years old) but DANG I would love me a plate of those noodles right now. So good, lady. SO GOOD.
tworedbowls
OMG yes and YES!!!! The other day I had this weird nightmare (well, it was so lame that I don’t know if it qualifies as a nightmare) where I completely forgot flowers. Or a venue? Or something. I don’t even know. Ours is end of June — I think pretty close to yours IIRC?! TWINZ. Except we totally wish we were doing what you are and going somewhere distant/fantastic and having a small wedding. In the middle of a serious family drama-sesh I turned and told B2 yalls plans and we were like.
They are so smart.
LOL but we’ll both get through this, I know! (hope.) And twill be magical. thanks for always making me smile, lady!!! Hope you guys’ planning is going well 🙂
P.S. Re: Hawaii.. I know, right? Also, I was small-town Ohio until I was 9! High-five for suuuper exciting childhoods. (Except I totally loved Ohio <3)
Gabrielle
This recipe looks absolutely delicious and I love your insight about finding out where someone comes from. The old adage the way to a man’s (or woman’s) heart is through the stomach is very true. Whenever I make a new friend or have a new partner I love to make them their favourite dish and hear the story behind it!
cemura
“old elementary school classrooms, the Banyan tree he used to climb during recess, the route he ran through Manoa for cross-country” — hmmmmm, sounds like my memories of Punahou. =)
Anyhow, to give a wee bit more context –> I found your site when doing some searches for shizitou (one of my all time favorites; but I think I have too many favorite dishes). Your story in that post involving your father was great, and as I quickly browsed through your site, I really enjoyed your writing and photography. Keep up the great work!
Debbie Lee
Sorry, maybe dumb question! I don’t see what you did with the Shaoxing wine. Am I just completely missing what’s right in front of me?
tworedbowls
No, it’s totally me being a dummy!! So sorry — the rice wine should go into the pork marinade. it’s been updated. Thanks so much for the heads-up!!
Debbie Lee
Thank you!!
Catherine
This looks absolutely delicious but the scale of those plates is cracking me up. Tiny plates or GIANT garlic!
lenny P.
This is absolutely delicious! I order something very similar to this at a local Taiwanese noodle house.
I served this over Shanghai noodles that I picked up at our local “Chinatown Supermarket”.
So yummy. 😋
Thanks for a delicious and easy recipe. 😁
★★★★★