Sichuan Spicy Eggplant with Garlic and Ground Pork

Ingredients

• 1 pound Chinese eggplant, cut into 2-inch sticks
• 1 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

Method

1. 01
   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. 02
   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. 03
   Add the ground pork to the wok and cook until browned, breaking it apart with a spatula.
4. 04
   Stir in the doubanjiang and continue to cook for another minute until well combined with the pork.
5. 05
   Return the eggplant to the wok. Add soy sauce, Chinkiang vinegar, sugar, and chicken stock. Stir well to combine all ingredients.
6. 06
   Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes.
7. 07
   Stir in the cornstarch slurry to thicken the sauce. Cook for an additional minute until the sauce coats the eggplant and pork.
8. 08
   Garnish with sliced scallions and serve hot with steamed rice.