Spicy Stir-Fried Eggplant and Pork Slices

Ingredients

• 250 g pork shoulder or loin, thinly sliced
• 2 medium Chinese eggplant, cut into batons
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 2 scallions, cut into 1-inch pieces
• 1 tbsp Doubanjiang (spicy bean paste)
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1 tsp cornstarch
• 3 tbsp vegetable oil

Steps

1. In a small bowl, velvet the pork by mixing the slices with Shaoxing wine and cornstarch. Let it marinate for 15 minutes.
2. Soak the eggplant batons in salted water for 10 minutes to prevent them from absorbing too much oil, then drain and pat dry thoroughly.
3. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Fry the eggplant until softened and lightly browned. Remove and set aside.
4. Add the remaining tablespoon of oil to the wok. Stir-fry the pork slices until they are just cooked through and no longer pink. Remove and set aside.
5. Add the garlic, ginger, and Doubanjiang to the wok. Stir-fry for 30 seconds until fragrant.
6. Return the pork and eggplant to the wok. Add the soy sauce, sugar, and scallions.
7. Toss everything together over high heat for 1-2 minutes until the sauce coats everything evenly. Serve immediately with steamed rice.