Inspired by Chinese mapo flavors, featuring stir-fried eggplant and ground pork over rice.
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Soak eggplant batons in salted water for 15 minutes, then drain and pat thoroughly dry to prevent excess oil absorption.
Heat a wok over high heat with 2 tablespoons of oil and fry the eggplant until softened and slightly browned, then remove and set aside.
In the same wok, add the ground pork and stir-fry until browned and rendered of fat.
Add the garlic, ginger, and doubanjiang to the pork, stirring for 1 minute until the oil turns red and fragrant.
Deglaze the pan with Shaoxing wine and soy sauce, then return the eggplant to the wok and toss to combine.
Pour in the cornstarch slurry and stir constantly until the sauce thickens and coats the pork and eggplant evenly.
Divide the warm rice into bowls and top generously with the spicy pork and eggplant mixture.
Garnish with chopped green onions, a drizzle of sesame oil, and a pinch of Szechuan peppercorn powder for a numbing finish.
