Szechuan Pork and Eggplant in Black Bean Sauce

The depth of flavor in this recipe is extracted to its full potential with the tri-ply technology of the D3® Stainless Wok.



For the Pork Marinade:

  • 1 pound of pork tenderloin, cut into strips
  • 2 teaspoons of cornstarch
  • ¼ cup of water
  • ¼ cup of soy sauce
  • 1 teaspoon of toasted sesame oil

For the Stir Fry:

  • 2 Chinese Eggplants, halved and cut into strips
  • 4 cloves of garlic, sliced thin
  • 4 green onions chopped, white and green separated
  • 1 inch piece of ginger, julienned
  • 1 red bell pepper, sliced
  • 1 stalk of celery, cut into strips
  • 1 carrot, julienned
  • 2 tablespoons sambal oelek (or any chile paste available)
  • ¼ cup fermented black beans
  • 1 tablespoon rice vinegar
  • 2 tablespoons of Shaoxing wine
  • ¼ cup water
  • ½ teaspoon of honey
  • 5 tablespoons of neutral oil


  1. Cut the pork and vegetables listed above using the All-Clad Forged Chef's Knife and set aside.
  2. Place the pork in a large mixing bowl. Add the cornstarch, water, soy sauce, and toasted sesame oil and mix until the liquid has been absorbed into the meat. Allow the pork to marinate for 30 minutes.
  3. Place your All-Clad D3® Stainless Wok over medium heat. When the pan is hot, add two tablespoons of neutral oil and spread it evenly throughout the pan.
  4. Add the pork and quickly spread the meat in one even layer. Allow it to cook for 2 minutes.
  5. Swiftly flip the pork in the pan and cook the other side for 2 minutes or until just cooked. Turn off the heat, transfer the pork to a dish and set aside.
  6. While the pan is hot, add two more tablespoons of oil to the pan. Place the cut eggplant in the pan and allow it to fry for 3 minutes.
  7. Then, begin flipping the eggplant and cook for an additional 4 to 5 minutes or until softened and cooked through. Remove from the pan and set aside.
  8. Heat one more tablespoon of oil over medium heat using the same wok. Place the celery and carrots in the pan and cook for one minute.
  9. Then, add the peppers and continue to cook for another minute.
  10. Add in the black beans, sambal oelek, ginger, garlic, and scallion whites. Continuously cook and move the ingredients around the pan for an additional 30 seconds.
  11. Pour in the Shaoxing wine to deglaze the pan, and then add the honey, salt, pork, eggplant, and water. Quickly stir fry, coating everything together in the sauce until thickened together. Garnish with the scallion green onions and serve.

Pro Tip:

You can easily substitute the protein for another, such as chicken, tofu, or beef.


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