Cut washed eggplant into 2 inch cubes. Sprinkle with salt and let sit for 10 minutes.
Pat dry and add cornstarch to diced eggplant.
Grate ginger and garlic. Then add chopped green onions, basil, cilantro, and diced red peppers.
– Put together the spicy garlic sauce by grating garlic and ginger in another small bowl. Then add light soy sauce, dark soy sauce, oyster sauce, mirin, vinegar, sugar, and cornstarch. Always add cornstarch to cool liquids and dissolve completely.
–When the oil is hot, add the cornstarch coated eggplant pieces and start frying. Gently toss the eggplant in the oil making sure that all of the pieces get a nice coating of fat and start to brown. Cook for 6-8 minutes until the eggplant is browed and tender.
– Add the remaining 2 tablespoons of canola oil to the wok, then add your aromatics and toss in the hot oil to release their flavor. Let cook for 1-2 minutes.
– Then, add ground pork. Break the pork up with a spoon and brown.
– Add the eggplant back to the wok and toss all of the ingredients together.
– Finally, add the spicy garlic sauce and gently toss the stir-fry in it. Let it come to a low simmer and thicken. It should fully coat all of the eggplant pieces.
– Serve this delicious Chinse Eggplant as a main course over steamed white rice.
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