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Recipe Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    15 mins

Recipe Video Chinese Food | Vegetable Pork Appetizer Lunch Dinner Easy Recipes Less Than 30 mins

What You Will Need

Ingredients

  • 3 Tbsp. vegetable oil
  • 2-3 Japanese eggplants, cut into 2”-long pieces
  • 4 oz. ground pork
  • 4 tsp. Lee Kum Kee Minced Garlic
  • 1 ½ tsp. Lee Kum Kee Minced Ginger
  • 10 dried red chilies
  • 2 stalks of green onion, cut into 2”-long pieces and white and green parts separated

Sauce Mix

  • ½ Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
  • ½ Tbsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
  • 2 tsp. granulated sugar
  • 2 Tbsp. Shaoxing wine
  • 1 tsp. fish sauce

Made with
Lee Kum Kee products

Minced Ginger, 7.5 oz (213 g), Jar

Other Specialty Sauces

Minced Ginger
Garlic

Other Specialty Sauces

Minced Garlic
Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Lee Kum Kee Chili Bean Sauce bottle, a savory and spicy sauce perfect for enhancing Asian dishes

Chili Sauces, Bean Sauces

Chili Bean Sauce (Toban Djan)

How to make it

  1. https://www.youtube.com/watch?v=sgYK7oMXxNI
  2. Add the Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Chili Bean Sauce (Toban Djan), granulated sugar, half of the Shaoxing wine, and fish sauce to a bowl. Mix to combine. 
  3. Heat 2 tablespoons of the vegetable oil in a wok over high heat. Add in the eggplant and sear until brown on all sides and soft in the center, about 5 minutes. Remove the eggplant from the wok. 
  4. Pour the remaining tablespoon of vegetable oil into the wok. Heat over medium heat. Add in the ground pork and use a spatula to crumble it into pieces. When the pork has browned, mix in the Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, and dried chilies.
  5. Increase the heat to high and add in the eggplant, prepared sauce mix, remaining half of Shaoxing wine, and the white parts of the green onion. Stir fry for 2 minutes until everything is combined then mix in the green parts of the green onion. Cook for another 30 seconds then remove the wok from heat. Enjoy!

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