Eggplant and Pork With Black Bean Garlic Sauce

READY IN: 15mins
Recipe by Reddyrat

I adapted this recipe on Lee Kum Kee's website. It was very tasty, as well as quick and easy - anyone who likes Chinese food would love it! It's not spicy at all. I would recommend adding more sugar next time and/or adding some chili sauce or peppers.

Top Review by Shirleybaby1

I made this the other night, served with white rice, had enough for leftovers , served with brown rice, we loved both think leftovers were as good as when I made first night. My hubby and I love anything that taste as good on second day as first as we are always on the go, and love great food.
I made as is except I only had 1/2 red pepper so I used red, yellow and orange. Beautiful and tasty dish.

Ingredients Nutrition

  • 16 ounces eggplants, cut into 1/2 " x 2-inch in length pieces
  • 16 ounces ground pork
  • 1 red bell pepper
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 ounces water
  • 2 tablespoons cooking oil (or cooking spray)
  • 4 tablespoons dry sherry (I used chicken broth. You might also use sake)
  • 2 teaspoons minced ginger
  • 4 tablespoons black bean garlic sauce


  1. Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
  2. In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
  3. Add sauce mixture and cook until sauce thickens.
  4. Serve with rice.

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