Braised Eggplant with Pork

Instructions

1. 1

   Wash and cut the eggplants into strips, then marinate with salt for 10 minutes.

2. 2

   Squeeze out the moisture from the eggplants.

3. 3

   Mix the eggplant strips with 1 tbsp of cornstarch until evenly coated.

4. 4

   Heat oil in a wok and fry the eggplant until both sides are golden brown. Set aside.

5. 5

   In the same wok, stir-fry the pork slices until they change color.

6. 6

   Add minced garlic and chopped green onions, stir-fry until fragrant.

7. 7

   Add 1 tbsp of doubanjiang (broad bean paste) and stir-fry until the oil turns red.

8. 8

   Return the eggplant to the wok and stir-fry to combine.

9. 9

   Pour in the sauce mixture (2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 0.5 tbsp sugar, 1 tbsp cornstarch, and 120ml water).

10. 10

    Cook until the sauce thickens.

11. 11

    Add sliced chili peppers and sprinkle with green onions before serving.

12. 12

    Serve hot with rice.