Sichuan Eggplant in Garlic Sauce

Sichuan Eggplant in Garlic Sauce

This Sichuan side dish recipe is made with Chinese eggplant, ground pork, and a savory sauce made with light and dark soy sauces, vinegar, and wine.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Bring a large pot of well salted water to a boil.
  3. Step 3

    Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.
  4. Step 4

    Add the eggplant to the boiling water for 2 to 3 minutes.
  5. Step 5

    Remove with a slotted spoon and drain on paper towels.
  6. Step 6

    Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside.
  7. Step 7

    In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).
  8. Step 8

    Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion.
  9. Step 9

    Stir-fry to combine, about 10 seconds, then add the ground pork.
  10. Step 10

    Stir in the chili garlic sauce.
  11. Step 11

    Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.
  12. Step 12

    Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.
  13. Step 13

    In a small cup, mix the remaining 1 tablespoon cornstarch and water.
  14. Step 14

    Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.