How to make it

  • Prepare the pork: Cut the pork into small cubes, approximately 1/2 inch on a side. Toss with 1 Tbsp corn starch and 1 Tbsp soy sauce. Set aside to marinate.
  • In the meantime, prepare the eggplant. Peel eggplant if desired. Cut the eggplants lengthwise into quarters (or eighths if the eggplant is very thick), then cut cross-wise into 2-inch long "fingers". Toss lightly with salt and set aside to drain.
  • Finally, prepare the sauce.
  • First, chop the scallion.
  • Then finely mince the garlic and ginger.
  • Mix the scallion, garlic, and ginger with the black bean sauce, soy sauce, sugar, chili sauce, rice wine, and water or broth. Stir until the sugar is dissolved. Set aside.
  • In a wok or frying pan, heat vegetable oil over high heat until hot. Stir fry the pork until brown but not yet cooked through. Move it back to the prep bowl and set aside.
  • Lower the heat to medium. Add the eggplant into the same pan and turn briefly to absorb the flavors of the pork.
  • Pour in the sauce and bring to a simmer. Cook until the eggplant is soft, about 5 minutes.
  • Add the pork back to the pan.
  • Stir in the corn starch and bring the sauce to a boil. If needed, add more water to make sure there is plenty of sauce.
  • When the sauce thickens, remove from heat.
  • Serve immediately with rice.

Reviews & Comments 3

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    " It was excellent "
    happyzaizai ate it and said...
    I tried it tonight and it's a tasty repice! Thank you for uploading.
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    " It was excellent "
    peetabear ate it and said...
    great post.. love the flavor combos... five forks
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    " It was excellent "
    victoriaregina ate it and said...
    That's easy for you to say!

    Got my 5-

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    " It was excellent "
    hot_it_up ate it and said...
    All the flavors work for me.\o

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