Chinese eggplant is one of my favorite things to cook. This recipe is something I know by heart and can cook quickly on a weeknight when I need food for today and leftovers for tomorrow’s lunch. I love adding shiitaki mushrooms to the mix to add some extra vegetables and umami!

Ingredients

• [ ] Chinese eggplants - 2
• [ ] Fresh shiitaki mushrooms - 6 (optional)
• [ ] Minced pork - 1 pound
• [ ] Garlic - 5 cloves
• [ ] Ginger - 2 thumbs
• [ ] Thai chili peppers - 3
• [ ] Green onions - 2 stalks
• [ ] Kosher salt - 2 tbsp
• [ ] White pepper - to taste
• [ ] Sugar - ½ tsp
• [ ] Vegetable oil - 5 tbsp
• [ ] Soy sauce - 1 tsbp
• [ ] Shaoxing wine (Chinese cooking wine) - 3 tbsp
• [ ] Fish sauce - 1 tbsp
• [ ] Doubanjiang (broad bean sauce) - 3 tbsp
• [ ] Sesame oil - 1 tbsp
• [ ] Rice vinegar or white vinegar - 3 tbsp

Steps