Szechuan Eggplant with Pork

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  • 1 T oil
  • ½ lb. ground pork or pork sausage
  • ¼ C green onion, chopped
  • ½ C chicken broth
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tsp chicken bouillon
  • ¼ tsp red pepper flakes
  • 1 eggplant, diced (peel if desire)
  • white rice, cooked


  • 1 T cornstarch
  • 1 tsp Pioneer® Sugar
  • 2 T sherry or rice wine
  • 1 T soy sauce
  • 1 T vinegar
  • ¼ C chicken broth
  • ¼ tsp sesame seed oil


  1. Heat Wok or large skillet with oil, add pork and brown.
  2. Add onion, chicken broth, garlic, ginger, bouillon, red pepper and eggplant; stir. Cover and simmer for about 15-20 minutes.

Sauce Directions:

  1. In a bowl add cornstarch, Pioneer® Sugar, wine, soy sauce, vinegar, chicken broth. Mix well.
  2. Slowly add sauce to meat & eggplant mixture. Cook until thickened. To serve, sprinkle with sesame seed oil and green onion greens. Serve with rice.
Szechuan Eggplant with Pork
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While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.