Equipment
- Mei Wok
Ingredients
- 3 Chinese Eggplants
- 250g round Pork
- Chopped scallions
- 3 garlics minced
- 1 knob of ginger minced
- 2 tsp Soy sauce
- 2 tsp Doubanjiang (chili bean paste),
- (mix of 2 tsp of cornstarch and 3 tsp of water) Cornstarch slurry
- Sesame oil
- Salt
Instructions
- Wash and cut 1 stick of scallion and 3 small eggplants. Set scallion aside
- Pour 2 tbsp of oil into your wok, fry the eggplant till soft on medium heat. Set aside
- Pour additional oil into wok if needed, fry minced ginger and garlic till fragrant
- Add the ground pork and sesame oil into the wok and stir fry on high heat till it changes color. Once it does, add the doubanjiang, soy sauce, and cornstarch slurry
- Add the pan fried eggplants and scallions you have set aside into the wok. Stir fry a bit till sauce thickens then serve
