Mock Fish Eggplants recipe

Ingredients:
1 pound eggplant (about 1 American or 3 Asian eggplants)
1/4 pound
ground pork
Marinade:
1 teaspoon soy sauce
Pepper, to
taste
Pinch of cornstarch
Other:
2 cloves garlic
1 tablespoon
finely chopped ginger
1 green onion, cleaned
4 tablespoons oil for
stir-frying, or as needed
1 tablespoon hot bean sauce
2 teaspoons
black rice vinegar
1 teaspoon soy sauce
1 teaspoon granulated
sugar

Procedures:
If using American eggplant, desalt if desired by placing in a
colander and sprinkling with salt, and letting sit for 30
minutes.

Marinate the ground pork in the soy sauce, pepper and
cornstarch for 15 minutes.

Cut the eggplant into pieces approximately
1 inch long and 1/2-inch thick (do not peel). Finely chop the garlic and
ginger. Cut the green onion on the diagonal into 1-inch pieces.

Heat
the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil
is hot, add the eggplant. Stir-fry the eggplant until softened (about 5
minutes). Remove from the wok.

Add 2 tablespoons oil to the wok. When
the oil is hot, add the bean sauce. Cook for 1 minute, then add the garlic
and ginger. Stir-fry until aromatic. Add the ground pork. Stir fry until the
pork changes color and is nearly cooked through.

Add the eggplant
back into the pan. Sprinkle the black rice vinegar and soy sauce over. Stir
in the sugar and the green onion. Mix thoroughly and serve.