Chinese Eggplants with Chili Garlic Sauce

Savor the tender, velvety Chinese eggplants coated in a spicy chili garlic sauce, paired with savory ground pork for a flavorful weeknight delight. It's easy to whip up and packed with rich, bold flavors.

Course Main Course

Cuisine Chinese

Keyword chili garlic sauce, eggplant, ground pork, spicy, stir-fry

Prep Time 25

Cook Time 15

Total Time 40

Servings -6 servings

Calories 350kcal

Author Liza Agbanlog

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:

2/3 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

Combine the pork with the soy sauce in a bowl. Stir to coat and let stand for 10 minutes.
In another bowl, combine all sauce ingredients. Set aside.
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.
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.
Add cornstarch solution and cook, stirring until sauce thickens. Transfer to a plate and serve with steamed rice.
Enjoy!

Notes

This recipe is adapted from Emeril Lagasse.

Nutrition