Braised Eggplant With Pork in Sichuan Sauce Recipe

Tender eggplant simmered in a sauce rich with chicken stock, Shaoxing wine, ground pork, and Sichuan fermented chili bean paste.

Vicky Wasik

Why This Recipe Works

  • Steaming the cut eggplant first ensures it is perfectly tender.
  • Using cornstarch results in a thick and luscious sauce.

Tender steamed eggplant is simmered with stir-fried ground pork, garlic, ginger, and spicy chilies in a fragrant and rich sauce for a dish that is a perfect accompaniment for white rice.

Recipe Details

Braised Eggplant With Pork in Sichuan Sauce Recipe

Active 10 mins
Total 50 mins
Serves 4 servings

Tender eggplant simmered in a sauce rich with chicken stock, Shaoxing wine, ground pork, and Sichuan fermented chili bean paste.


  • 3 to 4 Chinese or Japanese eggplants (1 1/2 pounds total)

  • 1/4 cup Shaoxing wine or dry sherry

  • 2 teaspoons cornstarch

  • 3/4 cup low-sodium chicken broth or chicken/ham broth

  • 1 tablespoon Sichuan fermented chile bean paste (or generic Asian chile-garlic sauce if unavailable)

  • 3 tablespoons soy sauce

  • 2 tablespoons black vinegar (or 1 tablespoon sherry vinegar and 2 tablespoons cider vinegar)

  • 1 tablespoon sugar

  • 2 tablespoons ginger, finely chopped

  • 3 cloves garlic, finely chopped (about 2 tablespoons)

  • 4 scallions, whites and light green parts finely chopped, greens sliced

  • 2 small hot green chiles (preferably Chinese, but Serrano or Jalapeño will do fine), seeds and ribs removed, finely chopped

  • 3 tablespoons peanut or canola oil

  • 4 ounces ground pork


  1. Slice eggplant into quarters lengthwise, then cut into 3-4 inch lengths. Place pieces in bamboo steamer and steam in wok over medium heat until fully tender, about 15 minutes. Indentation made with finger on eggplant should not spring back. Transfer eggplant to bowl and set aside.

  2. Meanwhile, combine Shaoxing wine and cornstarch in medium bowl and whisk until no dry cornstarch remains. Add broth, bean paste, soy sauce, black vinegar, and sugar and whisk to combine. Combine ginger, garlic, scallion whites, and chiles in small bowl.

  3. Heat oil in wok over high heat until just beginning to smoke. Add ground pork and stir-fry for 30 seconds until most of pink color is gone. Push pork to sides of wok to make space at bottom. Add ginger mixture and stir fry 30 seconds until aromatic. Add eggplant and toss to combine. Add sauce mixture and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until sauce is rich, thick, and glossy, about 20 minutes. Stir in scallion greens, and serve immediately.

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Nutrition Facts (per serving)
286 Calories
16g Fat
26g Carbs
10g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 286
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 13%
Cholesterol 20mg 7%
Sodium 957mg 42%
Total Carbohydrate 26g 10%
Dietary Fiber 5g 20%
Total Sugars 9g
Protein 10g
Vitamin C 10mg 49%
Calcium 48mg 4%
Iron 1mg 8%
Potassium 508mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)