Ingredients

The following ingredients have 4 Servings
  • 2 asian long eggplants
  • 100 g  minced beef or pork
  • 1.5 tbsp. doubanjiang
  • 1/2 tbsp. fermented black beans (, optional)
  • 3 tbsp. cooking oil
  • 1 tbsp. pepper powder or flakes (, optional )
  • 1/4 tsp. Sichuan peppercorn
  • 1 tsp. sugar
  • 2 cloves garlic (, chopped)
  • 1/2 inch ginger (, chopped)
  • 1 scallion (, chopped)
  • 1 tbsp. light soy sauce

Instruction

  • Cut eggplant into strips. Then soak the eggplant strips in salty water for around 15 minutes. Move out and completely drain.
  • Heat another 1 tablespoon of oil in wok, and fry mince pork until crisp and browned. Then transfer the pork out.
  • Add another 2 tablespoons of oil and add eggplants in. Fry until slightly softened.
  • Transfer eggplant out, then fry Doubanjiang and dou-chi if using over slow fire until the oil turns red. Then place garlic, ginger and scallion, also pepper flakes and Sichuan peppercorn if using. Fry until aroma.
  • Return eggplant and fried pork , add sugar, salt and light soy sauce. Give a big stir fry to make everything well mixed and serve hot!