Sichuan Eggplant in Garlic Sauce
A savory Sichuan side dish features Chinese eggplant and ground pork in a rich sauce of soy, vinegar, and rice wine.
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Instructions
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Start boiling a large pot of salted water.
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Cut eggplant ends, halve lengthwise, then slice each half diagonally into four pieces.
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Boil eggplant for 2-3 minutes, then remove with a slotted spoon and drain.
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Combine chicken broth, dark and light soy sauces, vinegar, rice wine, and sugar for the sauce; set aside.
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Mix 1/4 teaspoon cornstarch and black pepper into the ground pork.
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Heat a wok or large skillet over medium-high heat, then add oil.
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Add garlic, ginger, and green onion; stir-fry for 10 seconds.
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Add ground pork and chili garlic sauce, stir-frying for 1 minute until pork is white and broken into small pieces.
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Add the eggplant, stir-fry for 1 minute, then re-stir and add the sauce.
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Reduce heat to medium-low, cover, and simmer for 10 minutes until eggplant is tender.
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In a cup, mix 1 tablespoon cornstarch with water to create a slurry.
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Stir the cornstarch slurry into the center of the pan to thicken the dish. Serve hot.