Eggplant with Minced Pork

Wash and trim the long eggplants, then weigh 500 g. Keep the skin on and cut into strips about 6 cm long and 1.5 cm thick; pat dry. Mince 4 garlic cloves. Thinly slice 2 spring onions, keeping whites and greens separate. Have 150 g ground pork ready.

Mix 2 tbsp light soy sauce, ½ tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar and 5 tbsp water. In a separate bowl, disperse 1 tsp starch in the remaining 3 tbsp water. Use a 15 ml tablespoon and a 5 ml teaspoon.

Heat a wide-bottomed wok over medium heat. Cook the eggplant in two batches, using 1 tbsp oil per batch. Spread in one layer and turn for about 5–6 minutes per batch, until the cut faces are lightly golden and the centers tender; allow about 10–12 minutes total. Remove to a clean plate. Use 2 tbsp oil in all; do not leave firm centers for the brief final toss.

Add the remaining 1 tbsp oil to the same wok over medium-high heat. Add all the pork and break it into small crumbles. Cook for about 3 minutes, until loose, no longer pink and lightly browned at some edges. Continue through the remaining cooking steps; color alone does not confirm safe doneness.

Lower to medium-low heat. Add all the garlic and spring onion whites and stir for about 30 seconds, until fragrant while the garlic stays pale. Reduce the heat promptly if it colors too quickly.

Return all the tender eggplant and add all the sauce from Step 2. Simmer over medium heat for about 2–3 minutes, folding gently until the eggplant is hot through, soft and intact. Cook the pork thoroughly; when checking with a thermometer, reach 75°C for at least 30 seconds before continuing.

Stir the slurry again and pour it in while gently folding the food. Bubble for about 30–60 seconds, until the sauce turns translucent and lightly coats the strips. Reduce excess liquid first, leaving a little flowing sauce rather than a dry, sticky mass. Fold in all the spring onion greens, turn off the heat and plate.