Prep 5 mins
Cook 10 mins
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.
- 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
- Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
- 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.
- Add sauce mixture and cook until sauce thickens.
- Serve with rice.
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.