Szechuan Pork and Eggplant

January 4, 2016 / By Foodland

Szechuan Pork and Eggplant

A popular, iconic local Hawaiian dish that's full of flavor!
Course Dinner, Main Course
Cuisine Pork
Servings 4 Servings


  • 0.5 pound ground pork
  • 2 tablespoons shoyu
  • 1 tablespoon dry sherry or rice wine
  • 4 tablespoons vegetable oil
  • 1 tablespoon chili-bean sauce
  • 2 cloves garlic, chopped
  • 1 teaspoon minced fresh ginger
  • 1 cup Salt
  • 1.25 pounds long eggplant, cut into 3/4 inch x 2 inch strips
  • 1 tablespoon sugar
  • 1 cup chicken broth
  • 1 tablespoon apple cider or balsamic vinegar
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame seeds, toasted
  • 2 scallions, white and light green parts only, finely chopped


  1. In a bowl, mix the pork with shoyu and the sherry.
  2. In a separate bowl, combine the sugar, chicken broth, apple cider and cornstarch.
  3. In a gallon sized bowl, combine ½ cup salt with 2 quarts water. Add the eggplant and soak for 20 minutes. Remove from the water and dry.
  4. In a wok, heat the vegetable oil until smoking.
  5. Add the chili-bean sauce, garlic, ginger and cook over high heat until fragrant, about 20 seconds, then add the pork and stir-fry until browned, 2 to 3 minutes.
  6. Remove the cooked pork and wipe out the wok. Reheat with the remaining 2 tablespoons of oil on high heat.
  7. Add the eggplant and stir-fry until it begins to soften, about 3 minutes and the skin is lightly charred. Add in the cooked pork mixture and combine.
  8. Stir in the broth/cornstarch mix (making sure the cornstarch is evenly mixed in), and remove from heat once the broth thicken and is a shiny glaze. Plate and garnish with the toasted sesame seeds and scallions and serve.

Oyster sauce can be used as a finishing sauce if desired along with a drizzle of sesame oil.


Oyster sauce can be used as a finishing sauce if desired along with a drizzle of sesame oil.
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