EggplantChoose slim, fresh eggplants; cut into 3 sections then slice lengthwise2
Ground pork150 g
Green onionSeparate white and green parts, cut into small segments30 g
Garlic1 tbsp
Broad bean chili paste (doubanjiang)1 tbsp
Soy sauceUse a bit more for a rich braised flavor2 tbsp
Sugar1 tsp
White pepper powder¼ tsp
Water150 ml
Cooking oilFor stir-frying the eggplant over high heat3 tbsp
Cornstarch slurryUsed to thicken the sauce at the end2 tbsp
Steps
1
Select slim, fresh eggplants with few seeds for the best texture. Trim off the pointed ends, cut into three sections, then slice each into long strips.
2
Cut the green onion into small segments, keeping the white and green parts separate.
3
Heat about 3 tablespoons of oil in a wok over high heat. Quickly stir-fry the eggplant so the purple skin evenly absorbs the oil and browns. Cook until the surface softens slightly and turns fragrant, then remove and set aside.
4
Reduce to low heat, add the ground pork and press it down slightly to flatten, then turn up the heat to break it apart while frying.
5
Add garlic and the white parts of the green onion to sauté until fragrant, then stir in sugar, broad bean chili paste, and white pepper powder until aromatic.
6
Add a generous amount of soy sauce for the braised flavor, pour in water, and simmer briefly to let the pork flavor infuse into the sauce.
7
Add the pre-fried eggplant back in, letting it soak up the sauce until it becomes soft and fully flavored.
8
Toss in the green onion tops, drizzle in the cornstarch slurry while stirring to thicken the sauce evenly, then remove from heat and serve.
PrimedTableBETA
