Ingredients

Method

In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the eggplant pieces and stir-fry for 4-5 minutes, or until they are tender and slightly browned. Remove the eggplant from the wok and set it aside.

Add another tablespoon of vegetable oil to the wok. Add the ground pork and cook, breaking it up with a spatula, until it is browned and cooked through.

Add the garlic and doubanjiang to the wok, and stir-fry for 1 minute, or until fragrant.

Stir in the soy sauce, oyster sauce, sugar, and water. Bring the mixture to a boil, then reduce the heat to a simmer.

Add the cooked eggplant back to the wok and stir to combine. Simmer for 2-3 minutes, or until the eggplant is fully cooked and the flavors have melded together.

Stir the cornstarch and water mixture into the wok. Cook for another 1-2 minutes, or until the sauce has thickened.

Remove the wok from the heat and stir in the sliced green onions and sesame oil.

Serve the Chinese Eggplant with Minced Pork hot with steamed rice.