Braised Eggplant

Ingredients

• Eggplant: 2
• Pork: 100g
• Green onion: ½ stalk
• Light soy sauce: 2 tbsp
• Cornstarch: 1 tbsp
• Oyster sauce: 1 tbsp
• Dark soy sauce: 1 tbsp
• Salt: 1 tsp
• Sugar: ½ tsp
• Garlic: 3 cloves
• Small chili peppers: 2
• Doubanjiang (spicy bean paste): 1 tbsp

Instructions

1. Prepare Ingredients
   • Eggplant: Wash and cut into thin strips. Sprinkle with salt and let it sit for 10 minutes to draw out moisture, then squeeze out any excess water. Add 1 tbsp of cornstarch and mix well. Heat oil in a pan, fry the eggplant strips on both sides until golden, and set aside.
   • Pork: Cut into small, 1cm-thick slices.
2. Make the Sauce
   • Mix 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, a pinch of sugar, 1 tbsp cornstarch, and half a bowl of water in a small bowl until well combined.
3. Chop Ingredients
   • Slice the green onion into thin rings, mince the garlic, and cut the chili peppers into small pieces.
4. Cooking
   • Heat a pan, add some oil, and stir-fry the pork slices until they change color.
   • Add garlic and green onion, stir-frying until fragrant. Add 1 tbsp doubanjiang and stir-fry until the oil turns red.
   • Add the fried eggplant and mix everything well.
   • Pour in the sauce, bring to a high heat, and let the sauce thicken.
   • Finally, add the chili pieces and sprinkle some green onion on top just before serving.