Szechuan Spicy Eggplant

Tried this recipe today and it was good.

Ingredients

• 1 large long eggplant (300 grams / 10 ounces), cut into strips
• 1 1/4 teaspoon salt
• 3 teaspoons cornstarch
• 2 teaspoons light soy sauce
• 1 tablespoon Chinkiang Vinegar (black rice vinegar)
• 1 teaspoon Shaoxing wine
• 2 teaspoons sugar
• 2 tablespoons + 1 teaspoon peanut oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 100 grams (3.5 ounces) ground pork
• 1 teaspoon Doubanjiang (chili bean paste)
• 2 fresh Thai chili peppers, chopped (or 1 pepper for less spicy dish)

Instructions

1. Add eggplant and 1 teaspoon salt into a large pot of water and mix well. Place a lid on top of the eggplant to keep it submerged in the water. After 10 to 15 minutes, drain the eggplant and dry it thoroughly with a paper towel. Sprinkle 2 teaspoons cornstarch over the eggplant, 1 teaspoon at a time, and rub it by hand to coat all eggplant strips well.
2. Combine light soy sauce, vinegar, Shaoxing wine, 1/4 teaspoon salt, sugar and 1 teaspoon cornstarch in a small bowl, mix well, and set aside.
3. Heat 2 tablespoons of oil in a big nonstick skillet over medium high heat. When oil is hot, after about 2 minutes, carefully add eggplant and stir fry until the eggplant turns soft and golden brown on the outside (* see footnote 1), 5 to 6 minutes. Transfer eggplant to a plate and set aside.
4. In the same skillet, add 1 teaspoon oil, garlic and ginger, and give it a stir. Add ground pork and stir fry until surface of pork turns white, about 1 minute. Add Doubanjiang and continue stirring constantly until pork mixes with the paste and turns dark red, about 1 minute. Add Thai pepper and eggplant and give it a stir. Evenly pour the mixed fish fragrant sauce (from step 2) over the eggplant and stir immediately to mix everything well, for 1 - 2 minutes. (optional) Turn to lowest heat and taste the eggplant (be careful, the eggplant will be very hot!). Adjust flavor by sprinkling a bit more salt or sugar, then turn to medium heat and use a spatula to mix everything well again (*see footnote 2). Stop heat and transfer eggplant with the pork and sauce to a plate.
5. Serve warm with steamed white rice.

Notes

1. The eggplant will get a bit sticky during stir-frying due to the cornstarch. Do not worry! Try to separate the eggplant strips with a spatula to get them evenly cooked. The cornstarch will give the eggplant a crispier texture.
2. The type of soy sauce, vinegar and Doubanjiang used greatly affect the taste and saltiness of the final dish. The types I used in this recipe are relatively normal and easy to find, but everyone has different pantries, and don't afraid to add a bit more sugar or salt if something doesn't taste right.