Eggplant and Pork With Black Bean Garlic Sauce

Submitted 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."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4

ingredients

• 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

directions

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.

Reviews

[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. <br/>I made as is except I only had 1/2 red pepper so I used red, yellow and orange. Beautiful and tasty dish.