Spicy Szechuan Eggplant recipe

Ingredients:
1/4 pound ground pork
Marinade:
1/4 teaspoon
salt
1/4 teaspoon black pepper
a Pinch (less than 1/2 teaspoon)
cornstarch
Sauce:
1/4 cup chicken broth
2 tablespoons dark soy
sauce
2 tablespoons light soy sauce
1 teaspoon red rice, red wine, or
balsamic vinegar
1 teaspoon granulated sugar, or to taste
2 teaspoons
cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons
oil for stir-frying, or as needed
1 tablespoon bean sauce (hot bean sauce
if possible)
1/4 teaspoon chile paste with garlic
1 teaspoon sesame
oil

Procedures:
Combine the ground pork with the salt, pepper, and cornstarch.
Marinate the pork for 15 minutes.

While the pork is marinating,
prepare the remaining ingredients. In a small bowl, combine the chicken
broth, dark and light soy sauce, vinegar, and sugar. Whisk in the
cornstarch.

Cut the eggplant into 1-inch squares. Mince the
garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons
of oil. When the oil is hot, add the eggplant. Stir-fry the eggplant until
it is softened (about 5 minutes). Remove and drain on paper
towels.

Add 2 tablespoons oil to the wok. When the oil is hot, add
the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork.
Stir-fry until it changes color, using cooking chopsticks or a wooden spoon
to separate the individual pieces.

Push the pork up to the sides of
the wok. Add the sauce in the middle and bring to a boil, stirring quickly
to thicken. Add the eggplant slices and the chile paste. Cook for a few more
minutes and stir in the sesame oil