Sichuan Eggplant in Garlic Sauce

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Bring a large pot of well salted water to a boil.

3. Step 3

   Cut the ends off the eggplant, then halve lengthwise. Cut each half diagonally into 4 crosswise pieces.

4. Step 4

   Add the eggplant to the boiling water for 2 to 3 minutes.

5. Step 5

   Remove with a slotted spoon and drain on paper towels.

6. Step 6

   Make the sauce by combining the chicken broth, dark and light soy sauces , vinegar, rice wine, and sugar in a small bowl. Set aside.

7. Step 7

   In a separate small bowl, use your fingers to mix 1/4 teaspoon cornstarch and the black pepper into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking).

8. Step 8

   Heat a wok or large skillet over medium-high heat. When the pan is hot, add the oil to the wok . When the oil shimmers, add the garlic, ginger, and green onion.

9. Step 9

   Stir-fry to combine, about 10 seconds, then add the ground pork.

10. Step 10

    Stir in the chili garlic sauce.

11. Step 11

    Stir-fry until the pork turns white and is nearly cooked, using a spatula to break the pork into small pieces, about 1 minute.

12. Step 12

    Add the eggplant, and continue to stir-fry until the ingredients are combined, about 1 minute. Give the sauce a quick re-stir and swirl it into the pan. Turn the heat to medium-low, cover and simmer until the eggplant is tender, about 10 minutes.

13. Step 13

    In a small cup, mix the remaining 1 tablespoon cornstarch and water.

14. Step 14

    Add the cornstarch slurry to the middle of the pan, stirring quickly to thicken. Once thickened, the dish is done. Serve hot.