This is a very popular Chinese spicy dish slightly modified into Japanese style. Original is mabo tofu and eggplant is another option. If you are a vegetarian, you may use tofu instead of ground pork.
1 Japanese eggplant, cut into chunks
100g ground pork
1 teaspoon, garlic, minced
1 teaspoon, fresh ginger, peeled & minced
1-1/2 tablespoons sweet bean paste
1 teaspoon chilli bean paste
200ml water or chicken broth
1 tablespoons cooking wine
1-1/2 tablespoons soysauce
2 teaspoons sugar
1 tablespoon vinegar
1-1/2 tablespoon cornstarch, mix with water
How to make
In a frying, heat oil over medium heat, add garlic, ginger, sweet bean paste, chilli bean paste stir fry until fragrant for 1 minute. Add the pork and stir fry until color changes.
Add chicken stock and bring to a boil.
Add wine, soysauce, sugar, eggplant and simmer until eggplant is tender, stirring occasionally. Add cornstarch to thicken the sauce.
Add vinegar and mix well. Serve immediately.