Ingredients
- 3-4 Chinese or Japanese eggplants (1 1/2 pounds total)
- 1/4 cup Shaoxing wine or dry sherry
- 2 teaspoons cornstarch
- 3/4 cup low-sodium chicken broth or chicken/ham broth
- 1 tablespoon Sichuan fermented chili-bean paste (or generic Asian chili-garlic sauce if unavailable)
- 3 tablespoons soy sauce
- 2 tablespoons black vinegar (or 1 tablespoon sherry vinegar and 2 tablespoons cider vinegar)
- 1 tablespoon sugar
- 2 tablespoons ginger, finely chopped
- 3 cloves garlic, finely chopped (about 2 tablespoons)
- 4 scallions, whites and light green parts finely chopped, greens sliced
- 2 small hot green chilies (preferably Chinese, but Serrano or Jalapeo will do fine), seeds and ribs removed, finely chopped
- 3 tablespoons peanut or canola oil
- 4 ounces ground pork
Description
Serious Eats
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