Eggplant with Minced Pork
Chinese eggplant stir-fried with minced pork in a bold doubanjiang and Szechuan peppercorn sauce, served hot over steamed rice.
Ingredients
| 227 g | ground pork (substitute any ground meat) | |
| 1/2 tsp | 2.5 ml | white pepper (substitute black pepper) |
| 3 | Chinese eggplant, sliced into 2 inch pieces | |
| optional | chopped green onions and roasted sesame seeds for garnishing (optional) | |
| 3 clove | garlic, minced (sauce) | |
| 1 tbsp | 15 ml | ginger, grated (sauce) |
| 2 tbsp | 30 ml | doubanjiang (chili bean paste) (sauce) |
| 1/2 tbsp | 7.5 ml | Szechuan ground peppercorns or peppercorn oil (optional) (sauce) |
| 2 tbsp | 30 ml | soy sauce (sauce) |
| 2 tbsp | 30 ml | mirin (sauce) |
| 1 tsp | 5 ml | sesame oil (sauce) |
| 1 tbsp | 15 ml | sugar (sauce) |
| 1/2 tbsp | 7.5 ml | cornstarch mixed with 1/4 cup water for slurry (optional; to thicken) |
Instructions
- Heat a bit of oil in a large skillet or wok over medium-high heat. Add the ground pork, seasoning with white pepper and cooking until browned, breaking it up as it cooks. Remove and set aside.
- In the same pan, add a bit more oil if needed and add the eggplant. Stir-fry until softened and lightly browned (about 6 minutes).
- Add in the garlic and ginger. Cook for 1 minute until fragrant. Add in the rest of the sauce ingredients. Stir to combine.
- Add the cooked pork back into the pan and toss everything together so the sauce coats evenly.
- Remove from heat and garnish with green onions and sesame seeds if desired. Serve hot over steamed rice.