Yu Xiang Eggplant (Sichuan Spicy Garlic Pork Eggplant)

Cut 350 g eggplant into long batons and soak them in lightly salted water for 5 minutes.

Drain well and pat the surfaces dry so the eggplant browns faster and the oil spatters less.

Heat a pan over medium-high heat and coat it with oil.

Stir-fry the eggplant for about 3 minutes, turning often, until the outside is lightly browned and the pieces bend without collapsing, then set aside.

Add 120 g ground pork to the same pan and cook over medium heat.

Break it up as it cooks, and continue until the pink color disappears and a little fat renders into the pan.

Add 1 tablespoon minced garlic, 1 teaspoon minced ginger, and 1 tablespoon doubanjiang.

Stir-fry for about 30 seconds, lowering the heat if needed, until the paste smells aromatic but the garlic does not scorch.

Stir in 1 tablespoon soy sauce, 1 tablespoon black vinegar, and 1 teaspoon sugar.

Mix until the sugar dissolves and the sauce bubbles briefly, then return the pre-cooked eggplant to the pan.

Raise the heat to high and toss for about 2 minutes so the sauce coats and soaks into the eggplant.

Stop while the pieces are glossy and still intact, then adjust vinegar to taste and serve hot.