Braised Eggplant

1: In a bowl, combine the ground pork with 1 tsp salt and sesame oil. Set aside for 15-30 minutes.

2: Combine water, Shaoxing wine, soy sauce, brown sugar, Asian broad bean chili paste, and cornstarch together in a bowl and whisk to create the braising liquid.

3: Heat a deep 4qt pan over medium-high heat and add the pork, cooking until crispy (about 4-5 minutes). Remove the pork and set it aside.

4: Add 1 Tbsp of vegetable oil to the hot pan. Then add minced garlic, ginger, and chiles. Cook until fragrant (about 30 seconds).

5: Add the scallion whites and eggplant to the pan.

6: Add the braising liquid to the eggplant and bring to a boil. Cover with a lid and allow it to braise over medium heat for 15 minutes undisturbed.

7: Uncover and allow it to cook undisturbed for another 15 minutes. Do not stir the eggplant; shaking the pan is acceptable.

8: The liquid should reduce and thicken and stick to the eggplant.

9: Add the pork back in and gently incorporate it. Heat over medium-high for 3 minutes.

10: Serve over white rice and garnish with reserved scallion greens.