Minced Pork and Eggplant Recipe

Instructions (general approach):

1. Prepare the eggplant: Salt the eggplant strips and let them sit for 15-20 minutes to draw out excess moisture. Pat them dry with paper towels.
2. Cook the pork: Heat the oil in a wok or large skillet over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spatula. Add the minced garlic and chilies and cook for another minute until fragrant.
3. Stir-fry the eggplant: Add the eggplant strips to the wok and stir-fry for 3-4 minutes until slightly softened.
4. Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice wine, cornstarch, and sugar.
5. Combine and simmer: Pour the sauce over the eggplant and pork. Stir well to coat everything evenly. Simmer for 2-3 minutes, or until the sauce has thickened and the eggplant is tender.
6. Garnish and serve: Garnish with chopped green onions and serve hot with rice.