Stir to ensure everything is well mixed and then leave to cook on medium high heat for approx 10 minutes until the sauce begins to thicken. Once the pork begins to turn white in colour, add in the chopped ginger, cooked eggplant and blended sauce. Add the Trim fat from pork and brown on all sides in a dutch oven. * Remove from the water and dry. This Szechuan Eggplant is … Remove the cooked pork … Add the garlic, ginger and chillies and stir-fry for half a minute. You can use beef,veal and or chicken! Combine remaining ingredients And bake in a 325 degree oven for 4 hours. 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. In this Szechuan Eggplant and Pork Stir Fry I quickly cook tender marinated pieces of pork loin with eggplant, bamboo shoots and green onion in a beautifully spiced sauce of chili and black bean paste, ginger, soy sauce, honey and few other pantry items. Add the eggplant and soak for 20 minutes. The eggplant just melts away just like the meat!!!!! Skim any fat and serve with your favorite pasta. In a wok, heat the vegetable oil until smoking.