Eggplant and Pork in Garlic Sauce recipe - ingredients, nutrition and when to eat it
This dish combines tender eggplant and pork stir-fried in a tangy, spicy sauce made with doubanjiang, garlic, and vinegar.
This dish combines tender eggplant and pork stir-fried in a tangy, spicy sauce made with doubanjiang, garlic, and vinegar. Serve it over rice for a hearty bowl, or enjoy it as a side dish.
Chinese · 25 minutes to cook
Tips: Stir-fry the eggplant first and set it aside so it doesn’t get too soft while the pork and sauce cook.
Tips: Doubanjiang varies in saltiness and heat, so add it a little at a time and adjust to taste.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Ground pork — 70 g
- Garlic — 2 pc
- Ginger — 0.5 tsp
- Scallions — 0.3 pc
- Doubanjiang — 1 tsp
- Soy sauce — 1 tsp
- Chinese black vinegar — 1 tsp
- Sugar — 0.5 tsp
- Cornstarch — 0.5 tsp
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp