Yu Xiang Qiezi (Sichuan Fish-Fragrant Eggplant)

Ingredients

• 3 Chinese or Japanese eggplants, cut into batons
• 150 g ground pork
• 2 tbsp doubanjiang (Sichuan fermented chili bean paste)
• 2 tsp minced pickled chilies (optional)
• 3 garlic cloves, minced
• 1 tbsp minced ginger
• 2 scallions, sliced
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp black vinegar
• 1 tbsp sugar
• 1/2 cup chicken stock
• 1 tsp cornstarch mixed with 2 tbsp water
• Vegetable oil, for frying
• Salt

Before you cook

• Cut the eggplants into batons about the size of a finger.
• Salt the eggplant lightly and let it sit for 10 minutes, then pat dry.
• Mince the garlic, ginger, and pickled chilies, and slice the scallions.
• Mix the Shaoxing wine, soy sauce, black vinegar, sugar, and chicken stock together in a small bowl.

Steps

1. Heat 3 tbsp of oil in a wok over high heat.
2. Fry the eggplant batons in batches for 3 to 4 minutes until golden and softened, then drain and set aside.
3. Add a little more oil to the wok if needed and add the ground pork.
4. Stir-fry the pork for 2 minutes, breaking it up, until it's no longer pink.
5. Add the doubanjiang, pickled chilies, garlic, and ginger to the pork.
6. Stir-fry for 30 seconds until fragrant and the oil turns red.
7. Return the fried eggplant to the wok.
8. Pour in the sauce mixture and toss to coat everything evenly.
9. Simmer for 2 minutes until the eggplant absorbs the sauce.
10. Stir in the cornstarch slurry and cook for 30 seconds until the sauce thickens and clings to the eggplant.
11. Scatter with the sliced scallions and serve immediately with steamed rice.