we have food at home.

~ingredients: 

• 3 chinese eggplants
• 1 lb ground pork
• 1 shallot
• 1 tbsp ginger
• 1 tbsp garlic
• 2 stalks green onion
• 3-4 dried red chilies
• sauce:
  • 1/2 cup water
  • 1 tsp garlic
  • 2 tsp sugar
  • 1 tbsp corn starch
  • 1 tbsp oyster sauce
  • 1 tbsp shaoxing wine
  • 1 tsp soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tbsp chili bean paste

~instructions: 

1. Cut the eggplant into 1.5-2 inch pieces. I like to cut the eggplant diagonally, into triangle sized chunks. The trick is to rotate every time you cut diagonally from the end.
   • Note: Eggplant will oxidize if set out for too long, so cut when you’re ready to cook.
2. Mince your shallot, ginger, and garlic. Chop the dried red chilies, keep the seeds.
3. Slice the green onion on a diagonal into thin strips. Separate the white and the green parts.
4. Prepare the sauce by mixing the above listed sauce ingredients, and set aside. 
5. Heat a wok over medium high, with 1 tbsp of oil. When the wok starts to smoke, add the eggplant in an even layer, skin side down.
6. Cook the eggplant for 3 minutes, then flip.
7. Add a little more oil and cook for another 5 minutes. Stir and flip occasionally. Remove the eggplant when the skin starts to blister and the eggplant has browned.
8. When eggplant is removed, add in another tbsp of oil on high heat.
9. Add the ground pork and cook until browned. When it starts to brown, throw in the ginger, garlic, shallot, and dried red chilies.
10. Continue to stir and cook the pork until it is about 80% done. Add in white parts of the green onion, followed by the eggplants.
11. Mix to combine and cook for another 2 minutes.
12. Give the sauce a stir (the corn starch has likely settled at the bottom) and pour it over the eggplants and ground pork. Mix for a minute until the sauce is thickened. 
13. Turn off the fire, top with the remaining green onion and serve with rice. Enjoy!