Yu Hsiang Eggplant (Aubergine)

I have not tried this recipe myself it is submited for an ISO request. This spicy eggplant dish is a little sweet, a tiny bit sour, and highly flavorful. The dish tastes just as good if you omit the meat. Eggplant is such a "meaty" vegetable in texture that it'll still make a very filling meal, when paired with a big bowl of steamed rice.

• Ready In: 1 hr
• Serves: 3-4

Ingredients

• 4  small Chinese eggplants or 4  small Japanese eggplants, the slender ones, are best
• 1⁄2 lb  ground lean pork (optional) or 1⁄2 lb lean ground turkey (optional)
• 3  garlic cloves
• 2 -3  stalks scallions
• 2  teaspoons chili bean paste
• 1  teaspoon soy sauce
• 1  teaspoon sugar
• 1⁄2-1  teaspoon vinegar (if you've got a mild vinegar like rice vinegar, use 1 tsp, otherwise 1/2)
• 1⁄2 teaspoon salt
• 1  tablespoon cornstarch paste (cornstarch mixed with water)
• 1  teaspoon  sesame oil
• 1  teaspoon  cooking oil

Directions

1. Cut the eggplant into 2" long sections. Halve, then cut into thirds or quarters [sticks approximately 2"x ½"x1/2"].
2. Steam the eggplant using any steaming method; I usually place a steaming rack in my wok, add half cup water & turn the heat to high, then place the ingredients on a dish and place the dish on the rack in the wok. Cover and steam. The eggplant will take approximately 15-20 minute to cook.
3. When tender [you can easily poke a chopstick, fork, etc. through one of the pieces], remove from heat.
4. If the veggies are sitting in a deep pool of liquid, drain, but not too thoroughly. Set aside.
5. Mince 3 cloves garlic; finely chop 2-3 stalks scallions. Set aside 1 tbsp chopped scallion for garnishing the final dish.
6. Heat 1 tsp cooking oil on medium [if using an electric stove, heat on high].
7. Add ½ pound ground pork [skip to step 4 if you’re doing the vegetarian version]. Break up the pork using a metal spatula to help it cook quicker.
8. When the meat is no longer pink, add the chopped garlic and scallions. Stir.
9. Add 2 tsp chili bean paste, 1 tsp sugar, ½-1 tsp vinegar, 1/2 tsp salt and 1 tsp soy sauce, then stir. Let cook for 1-2 minute If the mixture looks very dry, add ¼ cup water.
10. Taste; add more salt if it doesn’t taste salty enough, more chili bean paste if it’s not spicy enough, a pinch more sugar if you find it a tad too salty.
11. Stir in the cornstarch paste; cook until the sauce thickens [a minute or two].
12. Pour into a shallow bowl and drizzle with sesame oil.
13. with the remaining scallions. Serve with plenty of steamed white rice.