Spicy Minced Pork & Eggplant Bibimbap

Ingredients

• 0.5 lbs Ground pork
• 2 medium Chinese eggplant, sliced into batons
• 2 tablespoons Doubanjiang (Spicy Bean Paste)
• 1 tablespoon Soy sauce
• 1 tablespoon Shaoxing wine
• 3 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 teaspoon Sesame oil
• 1 portion Cornstarch slurry (1 tsp starch + 2 tsp water)
• 3 cups Cooked short-grain white rice
• 2 stalks Green onions, chopped
• 0.5 teaspoon Szechuan peppercorn powder(optional)

Instructions

1. 1

   Soak eggplant batons in salted water for 15 minutes, then drain and pat thoroughly dry to prevent excess oil absorption.

2. 2

   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.

3. 3

   In the same wok, add the ground pork and stir-fry until browned and rendered of fat.

4. 4

   Add the garlic, ginger, and doubanjiang to the pork, stirring for 1 minute until the oil turns red and fragrant.

5. 5

   Deglaze the pan with Shaoxing wine and soy sauce, then return the eggplant to the wok and toss to combine.

6. 6

   Pour in the cornstarch slurry and stir constantly until the sauce thickens and coats the pork and eggplant evenly.

7. 7

   Divide the warm rice into bowls and top generously with the spicy pork and eggplant mixture.

8. 8

   Garnish with chopped green onions, a drizzle of sesame oil, and a pinch of Szechuan peppercorn powder for a numbing finish.