Spicy Garlic Eggplant with Pork

Ingredients

• 1 lb ground pork
• 1½ lb Chinese eggplant
• 6 clove garlic
• 1 tbsp ginger
• 3 scallions
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp chili garlic sauce
• 1 tsp sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp sesame oil (optional)
• 2 tbsp vegetable oil
• 4 cup cooked rice (optional)

Steps

1. Cut eggplant into 1-inch pieces. Mince garlic and ginger. Slice scallions, separating white and green parts.
2. In a small bowl, whisk together soy sauce, rice vinegar, chili garlic sauce, sugar, cornstarch, and water to create the sauce.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add ground pork and cook, breaking it up, until browned and cooked through. Drain excess fat and set pork aside.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add eggplant and stir-fry for 5-7 minutes until softened and lightly browned.
5. Add minced garlic, ginger, and white parts of scallions to the skillet. Stir-fry for 1 minute until fragrant.
6. Return the cooked pork to the skillet. Pour in the prepared sauce and stir constantly until the sauce thickens and coats the pork and eggplant, about 1-2 minutes.
7. Stir in green parts of scallions and optional sesame oil. Serve immediately over cooked rice, if desired.