A flavorful and spicy Szechuan-style eggplant dish that is perfect for a quick and satisfying meal.
Cut the eggplants into 2-inch strips.
Cut the eggplant evenly to ensure consistent cooking.
Heat the oil in a wok over medium-high heat.
Ensure the oil is hot before adding ingredients for better searing.
Fry the eggplant strips until soft, then remove and set aside.
Stir occasionally to prevent sticking and ensure even cooking.
In the same wok, cook the ground pork until browned.
Break up the pork into small pieces for even cooking.
Add the ginger and garlic to the pork and stir-fry for 1 minute.
Cook until fragrant but avoid burning the garlic.
Mix the soy sauce, vinegar, sugar, and chili paste in a small bowl.
Adjust the sauce ingredients to taste before adding to the wok.
Return the eggplant to the wok and pour in the sauce, stirring to combine.
Ensure the sauce coats all the ingredients evenly.
Cook for 1-2 minutes until the sauce thickens slightly.
Do not overcook to maintain the texture of the eggplant.
Serve hot with steamed rice or noodles.
Garnish with chopped green onions or sesame seeds for added flavor.
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