Braised Eggplant with Minced Meat

• 1.250geggplant, cut into strips
• 2.200gminced pork
• 3.2clovegarlic, minced
• 4.15gginger, minced
• 5.60gleek or scallion, chopped
• 6.½tbspdoubanjiang, hot bean paste
• 7.½tspdark soy sauce
• 8.1tspfish sauce
• 9.Pinch of sugar
• 10.30gwater
• 11.1tbspcornstarch slurry
• 12.3½ tbsp vegetable oil, divided

Method

1. 01Prep eggplant — cut into strips and let sit 10 min. Pat dry.
2. 02Fry eggplant — heat 1.5 tbsp oil in wok over high heat. Fry eggplant until softened and slightly browned. Remove and set aside.
3. 03Cook meat — add 2 tbsp oil, stir fry minced meat until browned and crispy.
4. 04Add aromatics — add garlic, ginger, and leek. Cook 1 minute until fragrant.
5. 05Add sauce — stir in doubanjiang, cook 30 seconds. Add soy sauce, fish sauce, sugar, and water.
6. 06Combine — return eggplant to wok, toss to coat.
7. 07Thicken — drizzle in cornstarch slurry, stir until sauce clings to eggplant.
8. 08Serve immediately over steamed rice. > 🧂 Lower-salt version: half the doubanjiang, dark soy measured at half a teaspoon, and no salt on the eggplant. Garlic, ginger and leek carry it. Taste before you thicken the sauce.