Mapo Dofu (Chinese-Style Spicy Tofu with Pork) & Mapo Nasu (Spicy Chinese-Style Eggplant with Pork)

This recipe has many versions and between the two versions that I had on hand, I chose this as it's less complicated. It turned out well, and I also made the eggplant version (recipe follows), which was quite good, too.

6 green onions
3 cloves garlic, mince
1-inch piece fresh ginger, peeled and minced

Sauce:
2 teaspoons chili bean paste (toban djan) *
1/2 cup reduced-fat, low-sodium canned chicken broth
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sugar
2 teaspoons cornstarch dissolved in 2 teaspoons water
About 1 teaspoon sesame oil

2 tablespoons canola or other neutral oil
1/2 pound (0.226k) ground pork
2 packages (14 oz each) soft tofu, drained
3 cups hot cooked rice

1. Mince the white parts and tender green tops of 4 green onions, and then mince the white part only of the remaining 2 green onions. Cut the tender green tops of these lat 2 onions in half lengthwise and then cut crosswise into 1-inch lengths. Place the minced green onion, garlic, and ginger in 3 small separate bowls. Set the green onion tops aside separately.
2. Prepare the sauce ingredients. Measure the chili bean paste into a small bowl. In another small bowl, stir together the chicken broth, oyster sauce, soy sauce, sake, and sugar. Set the bowls near the stove. Have the cornstarch-water mixture and the bottle of sesame oil near the stove as well.
3. Place a wok or large frying pan over high heat. When it is hot, add the canola oil and swirl the pan to coat the bottom and sides with the oil. When the oil is very hot, add the garlic and cook, stirring constantly with a spatula so it doesn't burn, until fragrant. Then add the ginger and minced green onions, stir well, and reduce the heat to medium. Add the ground pork and continue to stir constantly, breaking up the pork and integrating it with the other ingredients. When the pork is just cooked, after about 2 minutes, add the chili bean paste and pour in the stock mixture. Using the spatula, combine all the ingredients well with the sauce.
4. Place the tofu in the pan and, using the edges of a ladle or a spoon, cut it into large chunks. Cook over medium heat until the tofu is heated through, about 2 minutes. Stir the water-cornstarch mixture to recombine, pour it slowly into the pan, and then stir gently until the liquid in the pan thickens and becomes glossy, about 1 minute. Drizzle in a little sesame oil and garnish with the reserved green onion tops.
5. Spoon the tofu-and-pork mixture into a serving bowl or onto a platter, family style, and serve each diner a bowl of rice. Or spoon the mixture over individual bowls of rice and serve.

* Other options: chili garlic paste or chili garlic sauce

Mapo Nasu (Spicy Chinese-Style Eggplant with Pork)

Same ingredients as above, except add: 4 Japanese or Chinese eggplants, about 1 lb total weight.

Follow steps 1 & 2.

Trim the stem and blossom ends from the eggplants, and then cut in half lengthwise. Cut each half in half again and lengthwise. Finally, cut each strip crosswise into 1/2-inch thick pieces.

In a wok or large frying pan, heat 4 tablespoons of canola oil over medium-high heat. When it is hot, add the eggplant pieces and stir-fry until soft, about 4 minutes. Transfer the eggplant to a bowl.

Wip the pan clean and heat over high heat. When the pan is hot, add the remaining 2 tablespoons oil and swirl the pan to coat the bottom and sides. When the oil is very hot, add the garlic and cook, stirring constantly with spatula so it does not burn, until fragrant. Then add the ginger and minced green onions, stir well, and reduce the heat to medium. Add the ground pork and continue to stir constantly, breaking up the pork and integrating it with the other ingredients. When the pork is just cooked, after about 2 minutes, add the chili bean paste and pour in the broth mixture. Using the spatula, combine all the ingredients well with the sauce. Add the eggplant, stir well, and heat through. Stir the water-cornstarch mixture to recombine, pour it slowly into the pan, and then stir gently until the liquid in the pan thickens and becomes glossy, about 1 minute. Drizzle in a little sesame oil, if you like.

Spoon the eggplant-and-pork mixture into a serving bowl or onto a platter, family style, and serve each diner a bowl of rice. Or spoon the mixture over individual bowls of rice and serve.