Chinese

Easy Chinese Eggplant with Minced Pork

An easy Chinese eggplant dish cooked with minced pork and a yummy spicy, umami sauce.

Ingredients

Quantities are shown as originally provided.

1 ¼ lb Chinese eggplant (~2-3 large eggplants, cut into 1 inch pieces, see note 1)
1 tsp rice wine vinegar (see note 2)
½ lb ground pork
¼ tsp salt
¼ tsp pepper
2 tsp shaoxing wine
3 cloves garlic (minced)
2 tsp ginger (grated)
1 tsp chili flakes (see note 3)
1 tsp corn starch
1 tbsp water
2 green onions (thinly sliced)
2 tbsp soy sauce (see note 4)
2 tbsp oyster sauce
2 tbsp doubanjiang
1 tsp sesame oil
1 tsp granulated sugar

1
Soak eggplants in water and 1 tsp vinegar for 15 minutes.
2
Combine all the ingredients for the sauce and set aside.
3
Cook the eggplant over high heat until light brown (2-3 minutes). Use 1-2 tbsp of oil to cook the eggplant, and cook in batches if needed. Set aside.
4
Season the pork with salt, pepper, and shaoxing wine. Brown the pork over high heat and set aside.
5
Combine garlic, ginger, and chili flakes in the pan and saute over high heat until fragrant (1-2 minutes).
6
Add the pork, eggplant, and sauce. Mix until combined.
7
Mix corn starch and water and add to the pan. Cook for 30 seconds until well combined.
8
Garnish with green onions and serve.