Sichuan Spicy Eggplant with Garlic and Ground Pork

Ingredients

• 1 pound Chinese eggplant cut into 2-inch sticks
• 1/2 pound ground pork
• 3 tablespoons vegetable oil
• 4 cloves garlic minced
• 1 tablespoon ginger minced
• 2 tablespoons Sichuan peppercorns toasted and ground
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon soy sauce
• 1 tablespoon Chinkiang vinegar
• 1 teaspoon sugar
• 2 stalks scallions sliced
• 1 cup chicken stock
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

1. 1 Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the eggplant and stir-fry for 5-7 minutes until tender and slightly golden. Remove and set aside.
2. 2 In the same wok, add the remaining tablespoon of oil. Add minced garlic, ginger, and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
3. 3 Add the ground pork to the wok and cook until browned, breaking it apart with a spatula.
4. 4 Stir in the doubanjiang and continue to cook for another minute until well combined with the pork.
5. 5 Return the eggplant to the wok. Add soy sauce, Chinkiang vinegar, sugar, and chicken stock. Stir well to combine all ingredients.
6. 6 Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes.
7. 7 Stir in the cornstarch slurry to thicken the sauce. Cook for an additional minute until the sauce coats the eggplant and pork.
8. 8 Garnish with sliced scallions and serve hot with steamed rice.