Yuxiang Qiezi

Ingredients

• 2 Chinese eggplants (long, light purple), cut into batons
• 1/2 teaspoon salt, for salting the eggplant
• 1/4 lb ground pork
• 2 tablespoons Sichuan chili bean paste (doubanjiang)
• 1 tablespoon pickled chili paste
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 green onions, white and green parts separated, chopped
• 1 tablespoon light soy sauce
• 1 tablespoon Chinkiang (black) vinegar
• 1 tablespoon sugar
• 1/2 cup chicken or vegetable stock
• 1 teaspoon cornstarch mixed with 1 tablespoon water
• Vegetable oil, for frying

Before you cook

• Cut the eggplant into batons about 3 inches long and 1/2 inch thick.
• Salt the eggplant batons and let them sit for 10 minutes, then pat them dry with paper towels.
• Stir the soy sauce, vinegar and sugar together in a small bowl.

Steps

1. Heat a generous amount of oil in a wok over high heat until shimmering.
2. Fry the eggplant batons in batches until softened and lightly browned, about 3 minutes per batch, then remove and drain on paper towels.
3. Pour off most of the oil, leaving about 2 tablespoons in the wok.
4. Add the ground pork and stir-fry until browned, about 2 minutes.
5. Add the chili bean paste and pickled chili paste to the wok.
6. Stir-fry the pastes for 30 seconds until fragrant and the oil turns red.
7. Add the garlic, ginger and white parts of the green onion.
8. Stir-fry for 30 seconds.
9. Pour in the stock and the soy-vinegar-sugar mixture.
10. Return the fried eggplant to the wok.
11. Toss the eggplant in the sauce and simmer for 2 minutes.
12. Stir in the cornstarch slurry and toss until the sauce thickens and coats the eggplant glossily.
13. Scatter the green onion tops over the dish just before serving.