Minced Pork with Eggplant

Ingredients

• 2 Long eggplant
• 150 g Minced pork
• 2 cloves Garlic
• 5 g Ginger
• 15 g Doubanjiang
• 5 g Sugar
• 10 ml Light soy sauce
• 5 ml Dark soy sauce
• 50 ml Water
• 5 g Cornstarch
• 20 ml Cooking oil
• 1 Spring onion

Method

1. Cut eggplant into strips and soak in lightly salted water for 10 minutes, then drain.
2. Heat oil in a pan, stir-fry eggplant over medium heat until soft, then set aside.
3. In the same pan, sauté minced ginger and garlic until fragrant.
4. Add minced pork and stir-fry over high heat until the meat changes color and moisture evaporates.
5. Add Doubanjiang and stir-fry over medium-low heat until the oil turns red.
6. Return the eggplant to the pan, add light soy sauce, dark soy sauce, sugar, and water; cover and simmer for about 2 minutes.
7. Add cornstarch slurry to thicken the sauce until it coats the ingredients evenly.
8. Garnish with chopped spring onions and serve hot.