Chinese Eggplants with Chili Garlic Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 5-6 servings
 
Ingredients
  • ½ lb lean ground pork
  • 1 tablespoon soy sauce
  • 1 ½ lbs. Chinese eggplants, ends trimmed and cut on the diagonal into ½-inch slices
  • 3 tablespoons olive oil
  • 8 garlic cloves, thinly sliced
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
Sauce:
  • ⅔ cup chicken stock
  • 4 ½ tablespoons hoisin sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chili garlic sauce for spicy sauce or 1 tablespoon chili garlic sauce for a mild sauce
  • 1 teaspoon sesame oil
Instructions
  1. Combine the pork with the soy sauce in a bowl. Stir to coat and let stand for 10 minutes.
  2. In another bowl, combine all sauce ingredients. Set aside.
  3. Heat oil in a large skillet over high heat. Add garlic and cook for 10 to 15 seconds. Add the pork and cook, stirring, until it changes color, 1 to 2 minutes.
  4. Add the eggplants, stir, add the sauce and stir to mix well. Reduced the heat to medium, cover and cook until eggplants are tender, 8 to 10 minutes.
  5. Add cornstarch solution and cook, stirring until sauce thickens. Transfer to a plate and serve with steamed rice.
  6. Enjoy!
Notes
This recipe is adapted from Emeril Lagasse.
Recipe by Salu Salo Recipes at https://salu-salo.com/chinese-eggplants-with-chili-garlic-sauce/