Ingredients

• 500g Chinese long eggplant (or Japanese eggplant), cut into 6-7cm strips
• 80g ground pork (or ground beef)
• 1.5 tbsp Pixian doubanjiang (fermented broad bean paste), about 20g
• 2 tbsp pickled chili peppers, minced (optional but recommended)
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 green onions, whites and greens separated
• 2 tbsp sugar
• 1.5 tbsp Chinese black vinegar or Chinkiang vinegar
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce (for color)
• 1 tbsp Shaoxing cooking wine
• 1 tsp cornstarch (for thickening)
• 3 tbsp water
• 100ml vegetable oil (for frying eggplant)
• Salt to taste

Steps

1. Prep eggplant: Wash eggplant, remove stems, cut into 6-7cm long, 1cm thick strips. Immediately soak in salted water for 5 minutes to prevent browning. Drain and pat dry with paper towels.
2. Fry eggplant (key step): Heat oil in wok to 320°F (160°C). Add eggplant strips, fry on medium heat 5-6 minutes until softened and lightly golden. Remove and drain oil. *Low-oil option: Air fry at 400°F for 15 minutes or steam 8 minutes.
3. Make fish-fragrant sauce: In small bowl, mix 2 tbsp sugar, 1.5 tbsp vinegar, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tsp cornstarch, and 3 tbsp water. Stir well and set aside.
4. Cook pork: Leave 1 tbsp oil in wok over medium heat. Add ground pork, break up and stir-fry until cooked through and white. Remove and set aside.
5. Aromatics: Add 1 tbsp oil to wok. Add Pixian doubanjiang, stir-fry on low heat 1 minute until red oil appears. Add pickled chili (if using), garlic, ginger, and white parts of green onion. Stir-fry 30 seconds until fragrant.
6. Combine: Add fried eggplant and cooked pork back to wok. Stir on medium heat to coat everything with the sauce base.
7. Add sauce: Pour in the prepared fish-fragrant sauce. Stir quickly - sauce will thicken rapidly and coat the eggplant.
8. Simmer: Reduce heat to low, cover and simmer 2-3 minutes to let eggplant absorb flavors.
9. Finish: Increase heat to high, reduce sauce until thick and glossy. Add green parts of onions, stir briefly, and serve immediately.