Eggplant and Pork With Black Bean Garlic Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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