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.
Make sauce: In small bowl, mix light soy sauce, dark soy sauce, vinegar, sugar, 1 tbsp cornstarch, and some water. Set aside.
Cook pork: Heat oil in wok, add ground pork, stir-fry until变色. Add cooking wine, set aside.
Cook eggplant: Add more oil to wok, add eggplant strips. Stir-fry on medium heat until soft and golden (about 3-4 minutes).
Add aromatics: Push eggplant aside, add minced garlic, ginger, and doubanjiang. Stir until red oil appears.
Combine: Return pork to wok, mix well with eggplant.
Add sauce: Pour in prepared sauce, stir-fry quickly on high heat to coat eggplant evenly.
Finish: When sauce thickens, drizzle chili oil on top.
Serve: Sprinkle with scallions, toss briefly, transfer to plate.
Tips
Tips: 1) Salt and squeeze eggplant to reduce oil absorption; 2) Do not cook on high heat for eggplant; 3) Prepare sauce beforehand; 4) Stir-fry on high heat throughout.
