Trim the stem and ends from the eggplant and cut eggplant into 1/2” x 2 1/2” strips. In a small bowl, combine chili-garlic sauce, soy sauce, vinegar, rice wine, sugar, and 2/3 cup cold water.
Heat a 14” flat-bottomed wok or skillet over high heat until hot but not smoking. Add 3 TBS oil and half the eggplant and stir-fry 2 minutes, or until some of the eggplant begins to brown and soften. Transfer eggplant to a plate. Repeat with remaining eggplant and 3 TBS oil, transferring to the plate with first batch. Add remaining 1 TBS oil, pork, garlic, and ginger, and stir-fry about 1 minute, or until golden and fragrant. Return the eggplant to the wok. Restir the chili sauce mixture and swirl into the wok. Bring to a boil over high heat. Reduce heat to medium, cover, and cook 5-8 minutes or until eggplant is just tender. Stir in scallions and serve immediately.
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