Ingredients

• 2 eggplants (about 1 lb)
• 100g ground pork
• 2 tbsp vegetable oil
• 1 tbsp doubanjiang (spicy bean paste)
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp cornstarch
• 1/4 cup water
• 2 cloves garlic (minced)
• 1 small piece ginger (minced)
• 2 stalks green onions (cut into sections)
• 1 tsp sesame oil (optional)

Steps

1. Cut eggplants into strips and soak in lightly salted water for 10 minutes. Drain and pat dry.
2. Heat oil in a wok, pan-fry eggplant until golden. Remove and set aside.
3. In the same wok, stir-fry ground pork until browned. Add garlic, ginger, and doubanjiang, and sauté until fragrant.
4. Pour in light soy sauce, rice vinegar, sugar, and water. Bring to a boil, then add eggplant and stir to combine.
5. Mix cornstarch with water to make a slurry, add to the wok, and stir until the sauce thickens.
6. Add green onions and sesame oil (if using), toss a few times, and serve.