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Spicy Eggplant with Ground Pork


2 Tbsp. Vegetable Oil
1/2 lb. Ground Pork
1 lb. Diced Japanese Eggplant
2 Tbsp. Soy Sauce
2 to 3 tsp. Hot Soy Bean Paste (Doubanjiang, Toban-djan, Chili Bean Sauce)
1 tsp. Rice Vinegar
1/2 tsp. Sugar
1/2 cup Soup Stock
1 Tbsp. Sesame Seed Oil
Chopped Green Onion for garnish


Heat wok and add 2 Tbsp. oil. Add pork and stir fry for 2 minutes. Add eggplant and all remaining ingredients except sesame oil. Cover wok and bring to a boil. Lower heat and simmer until eggplant is tender. Add sesame oil and toss to combine. Garnish with green onions and serve (hot or chilled).