Ingredients
- 1/4 lb ground pork
- 1/4 tsp salt
- 1/4 tsp black pepper
- pinch (less than 1/2 tsp) cornstarch
- 1/4 cup chicken broth
- 2 Tbsp dark soy sauce
- 2 Tbsp light soy sauce
- 1 tsp red rice vinegar, red wine vinegar, or balsamic vinegar
- 1 tsp granulated sugar, or to taste
- 2 tsp cornstarch
- 4 asian eggplants
- 1 garlic clove
- 4 Tbsp oil, for stir-frying, or as needed
- 1 Tbsp bean sauce (hot bean sauce if possible)
- 1/2 tsp chile paste with garlic, or to taste
- 1 tsp sesame oil
Instructions
Combine the ground pork with the salt, pepper, and cornstarch. Marinate the pork for 15 minutes.
While the pork is marinating, prepare the remaining ingredients. In a small bowl, combine the chicken broth, dark and light soy sauce, vinegar, and sugar. Whisk in the cornstarch.
Cut the eggplant into 1-inch squares. Mince the garlic.
Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.
Add 2 tablespoons oil to the wok. When the oil is hot, add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color, using cooking chopsticks or a wooden spoon to separate the individual pieces.
Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil, stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil. Serve hot.
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