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 ingerdients 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).