Szechwan Eggplant and Pork Stir-Fry
Kevin is cooking
Kevin is cooking
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  • 1 lb pork loin 3 tbsp cornstarch, separated 4 tbsp soy sauce, separated 3 garlic cloves, minced 2 Chinese eggplant 4 green onions 1 cup sliced bamboo shoots (optional) 3 tbsp chili paste (Sambal Oelek) 2 tbsp black bean sauce 1 tbsp fresh ginger paste 1 tbsp honey 1 tbsp apple cider vinegar 2 tbsp vegetable oil 1 tsp sesame oil Instructions Cut the pork loin into 1 inch square pieces. Place in a bowl to marinate with soy sauce and cornstarch. Toss to coat and refrigerate for at least 15 minutes, no more than 30. In the meantime trim the ends off the Chinese eggplant. Cut each eggplant lengthwise into quarters, then cut crosswise into 2-inch long "fingers". Toss lightly in a bowl with kosher salt and set aside to drain. Prep sauce by mixing the chili paste, black bean sauce, ginger, soy sauce, honey, apple cider vinegar and sesame oil. Stir until the honey is dissolved. Set aside. Heat a wok or large skillet over medium-high heat and add the oil. Add the minced garlic and stir fry quickly. Add the pork in batches and stir fry quickly until browned. Don’t overcrowd the pan or you will steam the pork. We want this stir fried. Add the eggplant, stir fry until seared, about 3 minutes. Add the green onions, and bamboo shoots. Next add the sauce mixture and stir fry for a minute until fragrant and the sauce has thickened. If too thick add broth or water to thin. Serve with steamed rice or over noodles of choice. 3.2.2807



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