Chinese Eggplant & Ground Pork in Garlic Sauce Recipe (with Video)

1. Wash and slice the Chinese eggplant into 3 inch wedges. Set timer for 10 min and steam until soft, but not mushy.
2. While eggplant steams, mince ginger and garlic. Slice scallions thinly and separate the white and green parts. Slice the Thai red chilis thinly (for less spicy, use fewer chilis or remove most of the seeds).
3. Mix together all the sauce ingredients. After 10 min, remove eggplant from pan.
4. Heat up a pan on medium heat and add oil, minced ginger, minced garlic, scallions (whites only), and chilis. Stir fry 2 min or until fragrant. Add ground pork and stir fry about 3-4 min or until golden.
5. Stir the sauce to mix any settled cornstarch and add to the pan. Gently scrape the bottom to lift any sticky bits that may have formed.
6. Cook 30 sec or until sauce thickens. Add steamed eggplant, mix well, and garnish with scallions and sesame seeds. Serve with rice!