Eggplant with Ground Pork Miso Stir-fry

Steps

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1. 1
   Trim the eggplant stems and cut lengthwise into thirds, then halve each piece. Remove the core and seeds from the peppers and cut into diagonal chunks. Mince the scallion and ginger.
   ▶ ≈0:00
2. 2
   Soak the eggplant strips in water for about 5 minutes, then drain and pat dry. Toss with oil to coat all sides.
   ▶ ≈0:49
3. 3
   Combine miso, sugar, soy sauce, and sake; stir in the water until smooth. Separately prepare cornstarch slurry by mixing cornstarch with water.
   ▶ ≈1:01
4. 4
   Heat a skillet over medium heat and place the eggplant strips skin-side down. Cook until tender, then set aside.
   ▶ ≈1:19
5. 5
   In the same skillet, cook the ground pork and ginger over medium heat until partially cooked. Add the doubanjiang and stir-fry until fragrant.
   ▶ ≈1:38
6. 6
   When the pork is nearly cooked through, add the scallion and stir. Then add the pepper chunks and toss together.
   ▶ ≈1:50
7. 7
   Return the pan-fried eggplant to the skillet and toss everything together.
   ▶ ≈2:04
8. 8
   Pour in the prepared miso sauce and mix well. Simmer for about 1 minute, then drizzle in the cornstarch slurry while stirring quickly until the sauce thickens.
   ▶ ≈2:11