Braised Eggplant with Garlic Sauce

Braised eggplant with garlic sauce is a savory and slightly tangy dish featuring tender eggplant cooked with ground pork, aromatic garlic and ginger, and a rich, flavorful sauce.
Total Time
40min
Serves
3

Ingredients

  • Chinese Eggplant 2
  • Flying Horse Tapioca Starch 3 Tbsp
  • Lee Kum Kee Soy Sauce 2 tsp
  • Asian Taste Chinkiang Vinegar 1 Tbsp
  • Water 1/2 Cup
  • C&H Sugar 2 Tbsp
  • Salt 1/4 Tsp
  • Ground Pork 1/4 lb
  • Lee Kum Kee Chili Bean Sauce 1 Tbsp
  • Garlic 3 Cloves
  • Ginger 2 Tbsp
  • LGM Pickled Chili 1 Tbsp

Directions

  1. Chop the eggplant to desired size. Coated with corn starch and set aside.
  2. Mix soy sauce, black vinegar, water, sugar, salt and corn starch together to make the sauce mixture.
  3. In a skillet, with medium high heat and vegetable oil, pan fry the eggplant until it's golden brown on both sides. Take the eggplant out and set it aside.
  4. In the same skillet, add in ground pork, chili bean paste, garlic, ginger and pickled pepper, stir fry until the pork is all the way cooked.
  5. Pour in the sauce mixture, add in the eggplant and mix until the sauce is evenly coated on the eggplant.
  6. Ready to serve. Optional, sprinkle some chopped green onion as garnish.