2 Chinese eggplant (the long thin ones)
1/3 lb ground pork
1" ginger, grated
5-6 cloves garlic, sliced
3-4 T black bean sauce
2-3 T soy sauce
2-3 T Shaoxing wine
2 t oyster sauce
3-4 green onion, chopped, white and green parts separated
~1/2 C chicken stock
cornstarch mixed with additional stock to thicken
vegetable oil
Chop the eggplant into large chunks, making sure each piece still has skin on it. Toss the chunks in heavily salted water for about 15 minutes, stirring occasionally to get all the pieces submerged. Drain.
Heat oil in a large wok over high heat, and fry the eggplant in two batches for 5-9 minutes each. You're looking to get some golden brown color on the pieces, even if it's only one side, without turning them into mush; they should still be a little firm. You may need to add additional oil for the second batch of eggplant. Set the eggplant aside, leaving the oil in the wok.
Heat the remaining oil (and you may need to add a little more) again and add the ginger, garlic, black bean sauce, and the white parts of the green onion, stir frying until fragrant. Add the pork and cook until browning, making sure to break up the pork as it cooks. Add in the shaoxing wine and cook until reduced, lower the heat then add in the soy sauce and oyster sauce, cooking briefly before adding the chicken stock. Allow this to simmer for several minutes, then thicken with the cornstarch mixture. Taste for seasoning, then add the green parts of the green onions, toss, and remove from heat.
