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By foodiva

Ingredients

• 1 large long eggplant (300 grams / 10 ounces), cut into strips
• 1 1/4 teaspoon salt
• 3 teaspoons cornstarch
• 2 teaspoons light soy sauce
• 1 tablespoon Chinkiang Vinegar (black rice vinegar)
• 1 teaspoon Shaoxing wine
• 2 teaspoons sugar
• 2 tablespoons + 1 teaspoon peanut oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 100 grams (3.5 ounces) ground pork
• 1 teaspoon Doubanjiang (chili bean paste)
• 2 fresh Thai chili peppers, chopped (or 1 pepper for less spicy dish)

Details

Servings 2
Preparation time 15mins
Cooking time 30mins
Adapted from omnivorescookbook.com

Preparation

Step 1

Instructions
Add eggplant and 1 teaspoon salt into a large pot of water and mix well. Place a lid on top of the eggplant to keep it submerged in the water. After 10 to 15 minutes, drain the eggplant and dry it thoroughly with a paper towel. Sprinkle 2 teaspoons cornstarch over the eggplant, 1 teaspoon at a time, and rub it by hand to coat all eggplant strips well.
Combine light soy sauce, vinegar, Shaoxing wine, 1/4 teaspoon salt, sugar and 1 teaspoon cornstarch in a small bowl, mix well, and set aside.
Heat 2 tablespoons of oil in a big nonstick skillet over medium high heat. When oil is hot, after about 2 minutes, carefully add eggplant and stir fry until the eggplant turns soft and golden brown on the outside (* see footnote 1), 5 to 6 minutes. Transfer eggplant to a plate and set aside.
In the same skillet, add 1 teaspoon oil, garlic and ginger, and give it a stir. Add ground pork and stir fry until surface of pork turns white, about 1 minute. Add Doubanjiang and continue stirring constantly until pork mixes with the paste and turns dark red, about 1 minute. Add Thai pepper and eggplant and give it a stir. Evenly pour the mixed fish fragrant sauce (from step 2) over the eggplant and stir immediately to mix everything well, for 1 - 2 minutes. (optional) Turn to lowest heat and taste the eggplant (be careful, the eggplant will be very hot!). Adjust flavor by sprinkling a bit more salt or sugar, then turn to medium heat and use a spatula to mix everything well again (*see footnote 2). Stop heat and transfer eggplant with the pork and sauce to a plate.
Serve warm with steamed white rice.

Instructions