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If you love eggplant and chili garlic sauce, you’ll love this dish!

Sichuan Chili Garlic Eggplant

Source: Lo Huynh (2 servings)

2 each Chinese eggplants, cut in half crosswise, and then into 1″ strips lenghwise, so you should have 1″ x 4″ strips
1 stalk scallions, cut into 2″ pieces

¼ pound ground pork
1 teaspoon corn starch
¼ teaspoon fresh ground black pepper
2 cloves garlic, minced
1 tablespoon fresh ginger, minced

1 tablespoon chili garlic sauce {Rooster/Sriracha brand}
1 tablespoon granulated sugar
1 teaspoon corn starch
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Chinese black vinegar
1 tablespoon Chinese rice cooking wine
½ cup chicken broth

1. In a bowl, mix the ground pork with the 1 teaspoon corn starch, minced ginger, minced garlic, and 1/4 teaspoon fresh ground black pepper and set aside.
2. Mix the sauce ingredients together and set aside.
3. Over high heat, add 1 tablespoon vegetable oil in a wok. Once wok is hot, saute the ground pork until it is fully cooked. This should take about five minutes.
4. Add the Chinese eggplants to the wok and sear the eggplants on each side. This should take a couple more minutes.
5. Add the sauce mixture to the wok and let this simmer for about five minutes, or until the eggplants are cooked to your desired liking.
6. Add the scallions and serve with Jasmine or Japanese rice.