Sauce-Flavored Eggplant with Minced Pork

Cooking StepsHow to cook Sauce-Flavored Eggplant with Minced Pork step by step

Cooking Process

1. 
   Step 1

   Prepare all ingredients. Wash and drain the eggplant, garlic, bird’s eye chilies, and scallions. Cut eggplant into roll-cut pieces, mince the garlic, slice chilies into rings, and separate scallion whites from greens — chop both and set aside.

2. 
   Step 2

   Sprinkle salt over the cut eggplant and toss evenly. Let it sit for 10–15 minutes to draw out moisture.

3. 
   Step 3

   Rinse the salted eggplant several times, then squeeze out excess water firmly.

4. 
   Step 4

   Toss the eggplant with cornstarch until evenly coated. Set aside.

5. 
   Step 5

   Heat a generous amount of oil in a wok or pan. Add the eggplant pieces.

6. 
   Step 6

   Pan-fry each side for 10–15 seconds until the eggplant turns vibrant and glossy. Remove and set aside.

7. 
   Step 7

   Leave a little oil in the pan. Add minced pork and stir-fry until lightly browned. Add garlic (reserve a small portion for later), scallion whites, and chili rings — stir until fragrant.

8. 
   Step 8

   Squeeze in the reduced-salt doubanjiang and stir-fry until the sauce releases its aroma — this is the soul of the dish.

9. 
   Step 9

   Add light soy sauce, Shaoxing wine, and sugar. Stir-fry with the sauce until deeply fragrant. Pour in half a bowl of water and bring to a boil.

10. 
    Step 10

    Add the pan-fried eggplant back in and cook over high heat for 2–3 minutes. Pour in the cornstarch slurry and stir evenly.

11. 
    Step 11

    Reduce the sauce over high heat. Toss in the reserved garlic and scallion greens. Stir everything together and plate.

12. 
    Step 12

    Garnish with extra scallions and chili rings if desired. Vibrant in color and rich in flavor — even with reduced-salt doubanjiang, it’s packed with umami. Perfect with rice!

13. 
    Step 13

    Every piece of eggplant is coated in minced pork and savory sauce — absolutely irresistible! Give it a try!