Eggplant braised in fragrant sauce

Ingredients

• Canola oil

  155g

• Eggplant

  Raw

  600g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  8 slices or 18g

• Ground pork

  Fresh, raw

  100g

• Fermented Soy Bean Paste

  also called Doejang

  1 tbsp or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 small or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Rice wine vinegar

  2 tsp or 10g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Vinegar

  Distilled

  1 tsp or 5g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. combine sauce and set aside ( from soy sauce down)
2. heat 125ml oil into a wok until hot. add eggplant. Stir fry turning frequently until they change color and softened. remove the eggplant and set aside to drain on a colander or a rack.
3. Heat remaining 2 tbsp of oil until hot. add ginger and garlic and stir fry for 1 min. Add ground meat and continue stir fry for 2 min. Add fermented bean paste. cook for another 30s. Add sauce mixture and mix to blend all ingredients.
4. Add cooked eggplant. and stir fry until evenly coated. Cover and simmer for 3 to 4 min until tender and fragrant. serve and top with scallions.