There’s something kind of great about bringing a lunch in to work and having people ask where you ordered it from. It happens a lot when I make stir fry, probably because the sauces I get are so aromatic. My trusted brand of sauces is Lee Kum Kee, available in Asian markets and some grocery stores, and their new line of Ready Sauces is just to die for.

One of my very favorite authentic Asian dishes to make is Spicy Garlic Eggplant. The recipe can be found on the back of the Spicy Garlic Eggplant Ready Sauce, and it’s super simple.

Start with 4 center cut pork chops, an onion, some garlic, and two packets of Lee Kum Kee Spicy Garlic Eggplant sauce. I also like to add sweet corn and baby peas to this to add some sweetness.

First, chop an onion, some garlic, and peel and slice a small eggplant into cubes. I prefer regular eggplant to Chinese eggplant, but either works well. Sauté the onion, garlic and eggplant with some sesame oil and a bit of soy sauce until the onion is caramelized and the eggplant is soft; letting it char a bit also adds a bit of flavor. Set this aside in a bowl.

I then take 4 center cut pork chops and cut them into cubes; these will be sautéed in the same pan. Brown the meat and add one packet of garlic sauce. Toss with the meat and let the meat cook thoroughly. When the meat is done, add back the eggplant and onion and the remaining packet of sauce.

Toss until combined and heated thoroughly. Serve over rice; I used Chinese brown rice this time, a new favorite.

I can’t wait to tell everyone tomorrow that yes, I made this. It’s outstanding and smells incredible!