Spicy Eggplant Stir-Fry

Steps

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1. 1
   Slice the eggplant using a roll-cut technique and place in a mixing bowl. Sprinkle with salt and gently massage the eggplant to ensure even coating. Add vinegar and let sit for 15 to 20 minutes. This step helps reduce the bitterness of the eggplant while preserving its purple color.
   ▶ ≈1:32
2. 2
   While waiting for the eggplant to marinate, prepare the sauce. Mince the ginger and garlic, chop the Thai chili pepper, and place in a bowl. Add salt, sugar, soy sauce, vinegar, oyster sauce, and water. Mix well and set aside.
   ▶ ≈2:30
3. 3
   After marinating, gently squeeze the eggplant to release trapped air. Dust the eggplant pieces lightly with cornstarch and shake the bowl to ensure even coating. This helps prevent excessive oil absorption.
   ▶ ≈4:45
4. 4
   Heat oil in a wok or pan and add the ground pork. Stir-fry over high heat until browned and fully cooked. Add the white part of the green onions and continue cooking for 1 to 1.5 minutes.
   ▶ ≈5:47
5. 5
   Add the cornstarch-coated eggplant slices and stir-fry for about 2 minutes until the eggplant begins to soften.
   ▶ ≈6:34
6. 6
   Pour the prepared sauce into the pan and mix well. Reduce heat to medium and continue cooking. The sauce will gradually thicken as the cornstarch cooks.
   ▶ ≈7:09
7. 7
   Cover the pan and simmer over low heat for 2 to 3 minutes until the eggplant is tender. Cooking time depends on how quickly the eggplant softens.
   ▶ ≈7:50
8. 8
   Once the eggplant is tender, garnish with the green part of the green onions and serve on a plate.
   ▶ ≈8:13