Modified from http://cookpad.com/mykitchen/recipe/544198/ .
- 4 baby eggplant (aubergines)
- 150g ground pork
- 1 clove garlic, finely minced
- 1 thumb ginger, finely minced (about double the volume of your garlic)
- 1/2 tsp. doubanjiang, aka è¾£è±†ç“£é…±
- 1/2 tsp. this stuff (can anyone help with a real English name other than “maaraajyan”?
- 1 tsp. Chinese sweet black miso, aka ç”œéººé†¤
- 1/2 tsp. chicken bone soup boullion dissolved in 150mL water (can substitute chicken boullion or 150mL real chicken bone stock)
- 1 Tbsp. Shaoxing rice wine (or other Chinese cooking rice wine)
- 2 tsp. dark soy sauce
- 1 tsp. hot sesame oil (or more to taste)
- 2 Tbsp. canola oil
- 1 Tbsp. potato starch (or wheat or corn starch, if you absolutely must), dissolved in 2 Tbsp. water
- 1/2 green onion, chopped or diced finely
- Some Szechuan peppercorns
Cut the eggplants in half, scoring on the skin at a 45 degree angle to the length of the eggplant. Soak the eggplant in salted water for 5 minutes, then drain. Stir-fry eggplant in hot wok and canola oil. Remove eggplant from pan. Drain oil. Brown ground pork in wok. Add all seasonings, save potato starch/water mixture, green onion and Szechuan peppercorns. Cook for 45-60 seconds to reduce liquid by half. Remove from heat, adding starch/water slurry to thicken sauge. Serve over medium-grain sticky white rice; season at table with freshly ground Szechuan peppercorns and green onion.
This recipe also makes excellent mapo tofu by substituting firm tofu for the eggplant.
Pictures coming soon.