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Chinese Eggplant with Garlic Sauce
Ingredients
  • subheading: FOR THE SAUCE MIXTURE:
  • 1 tablespoon spicy bean paste (douban la jiang)
  • 1 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon shaoxing wine
  • 1 teaspoon fish sauce
  • subheading: FOR THE REST OF THE DISH:
  • 2 to 3 Japanese eggplants (about 6 cups)
  • 2 scallions (cut into 2-inch lengths)
  • 3 tablespoons oil
  • 4 oz. ground pork (110g; ground chicken or ground turkey can also be substituted)
  • 2 thin slices ginger (julienned)
  • 10 dried red chilies
  • 4 cloves garlic (finely minced)
  • 1 tablespoon Shaoxing wine
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