Fish-Flavored Eggplant

Ingredients

• Eggplant 400g
• Ground pork 100g
• Doubanjiang 2 tbsp
• Garlic 4 cloves
• Ginger 10g
• Scallions 20g
• Light soy sauce 2 tbsp
• Dark soy sauce 1 tbsp
• Vinegar 1 tbsp
• Sugar 1 tbsp
• Cornstarch 1 tbsp
• Cooking wine 1 tbsp
• Chili oil 1 tbsp
• Oil as needed

Steps

1. Prepare eggplant: Wash and cut eggplant into strips (about 5cm long, 1cm wide). Sprinkle with salt, let sit for 10 minutes to draw out moisture. Squeeze dry.
2. Make sauce: In small bowl, mix light soy sauce, dark soy sauce, vinegar, sugar, 1 tbsp cornstarch, and some water. Set aside.
3. Cook pork: Heat oil in wok, add ground pork, stir-fry until变色. Add cooking wine, set aside.
4. Cook eggplant: Add more oil to wok, add eggplant strips. Stir-fry on medium heat until soft and golden (about 3-4 minutes).
5. Add aromatics: Push eggplant aside, add minced garlic, ginger, and doubanjiang. Stir until red oil appears.
6. Combine: Return pork to wok, mix well with eggplant.
7. Add sauce: Pour in prepared sauce, stir-fry quickly on high heat to coat eggplant evenly.
8. Finish: When sauce thickens, drizzle chili oil on top.
9. Serve: Sprinkle with scallions, toss briefly, transfer to plate.