Chinese Eggplant with Spicy Sauce

Chinese Eggplant with Spicy Sauce
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 2 servings
  • Prep: 5 mins
  • Cook: 11 mins

This dish is from Editor Jill Melton's travels in Shanghai, where the food is typically sweet, rather than spicy. Small slender eggplant with the peel on is best for this dish.


2tablespoons vegetable oil
1pound slender, Asian eggplant, unpeeled, cut into 1-inch triangular pieces
2ounces ground pork
2teaspoons grated, peeled fresh gingerroot
4tablespoons water, divided
1 1/2teaspoons sugar
4tablespoons reduced-sodium soy sauce
1tablespoon vinegar
1/2teaspoon chile sauce
1tablespoon water
1tablespoon cornstarch
2teaspoons sesame oil (optional)


  1. Heat oil in wok or large skillet until hot. Add eggplant; stir-fry 5 minutes. Remove eggplant and set aside.
  2. Place pork, ginger, 3 tablespoons water, sugar, soy sauce, vinegar and chili sauce in pan; stir-fry 4 minutes. Add eggplant. Combine remaining 1 tablespoon water with cornstarch; mix well. Add to pan and cook 2 minutes or until thick. Add sesame oil, if using. Serve hot.

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Nutritional Info *per serving

  • Calories 300
  • Fat 20g
  • Cholesterol 20mg
  • Sodium 1180mg
  • Carbohydrate 22g
  • Fiber 8g
  • Protein 9g