- Cut eggplant into long matchsticks, about 3 inches each. Rub with salt and set it aside for 15 minutes.
- Combine Umami Joy Sauce, oyster sauce, black pepper, corn starch, and water in a bowl and stir until there are no lumps. Set the sauce aside.
- Squeeze the eggplant to eliminate the excess moisture, then rinse under running water to wash off the salt. Drain the eggplant and squeeze again.
- Add oil to the wok and stir fry your ground pork with the minced ginger and garlic, and cook 2-3 mins, then set aside and wipe down wok.
- Arrange the eggplant strips on the plate and make sure the skin side facing down. This way, when you slide the eggplant into the wok, the skin side will be in contact with the wok bottom.
- Cook the eggplant and add sauce, then the douban-jiang paste and black bean paste, and cook over medium-high heat for 2 minutes.
- Add chicken stock and reduce for an additional minute, allowing sauce to thicken.
- Serve with a garnish of scallions over hot white rice.
Recipe created in partnership with Jona Won at @hungry_jona.
