Eggplant with Chopped Pork

This is the kind of fiery, saucy stir-fry that ruins you for takeout. Cubes of eggplant cook down until they collapse into silky, almost custardy softness, soaking up a savory sauce built on dark soy and Thai chili paste.

The pork does the flavoring. Ground pork marinated in dark soy and sesame oil hits the hot wok with garlic and ginger, and you break up every clump so the meat browns and crisps at the edges instead of steaming into gray pebbles.

Eggplant is a sponge, which is exactly the point here. After a quick stir-fry, a splash of water and a covered braise let it go soft and drink in all that meaty, garlicky heat.

Adding the scallions in two stages keeps a fresh, oniony bite against the rich sauce.

Kitchen Tips

• Get the wok properly hot before the oil goes in, so the pork sears rather than stews.
• Break up the ground pork as it cooks so it browns in small bits and clings to the eggplant.
• Eggplant drinks oil fast. Resist adding more and let the braise soften it instead.
• Start with 1 tablespoon of chili paste and build from there, since brands vary wildly in heat.

Variations

• Swap the ground pork for ground chicken, turkey, or crumbled firm tofu.
• Finish with a splash of black vinegar or an extra drizzle of sesame oil.
• Stir in a spoonful of fermented black beans or doubanjiang for deeper, funkier flavor.