Mapo Eggplant

Ingredients

• 600 g Chinese eggplant, cut into 5 cm batons
• 45 ml neutral oil
• 30 g Sichuan peppercorns, lightly toasted and crushed
• 15 g fermented black beans (douche), rinsed
• 4 garlic cloves, minced
• 15 g ginger, minced
• 60 g ground pork (80/20)
• 30 ml Chinkiang black vinegar
• 30 ml light soy sauce
• 10 ml sesame oil
• 5 g cornstarch mixed with 30 ml water
• 2 green onions, sliced

Method

1. 1
   Heat neutral oil in wok over high heat until smoking; working in batches, fry eggplant batons 3–4 minutes per batch until golden and tender, transfer to plate.
2. 2
   Add 15 ml fresh oil to wok; bloom Sichuan peppercorns 30 seconds, then add fermented black beans, garlic, and ginger—stir constantly 1 minute.
3. 3
   Add ground pork, breaking into small pieces with wok turner; cook 2–3 minutes until no pink remains.
4. 4
   Return eggplant to wok; pour in black vinegar, soy sauce, and sesame oil; toss to coat evenly.
5. 5
   Stir cornstarch slurry and pour into wok; toss continuously 1–2 minutes until sauce clings and gloss forms.
6. 6
   Finish with sliced green onions and taste for balance of heat, acidity, and salt.