½tbsp.doubanjiang ,skip this if you prefer a mild taste or double for a hotter version
1tbsp.light soy sauce
Remove the ends of Asian eggplants and then cut into small cubes (for the best flavor, try to cut each cubes with some skin). Transfer them into a large pot filled with water, add pinch of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants is well soaked. Set aside to drain completely.
Marinate minced pork with minced ginger, a small pinch of salt and Chinese cooking wine. Set aside.
Heat 2 tablespoons of oil in wok and fry the eggplants for 6-9 minutes until the eggplants become soft and withered. Transfer eggplants out and leave the oil in.
Add marinated pork in to stir-fry until the color changes into white. Transfer out.
Re-heat around 1 tablespoon of cooking oil in wok and fry green onion white parts, garlic, ginger, and doubanjiang until aroma. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil. Mix well.
Garnish chopped green onion (green parts) and serve with steamed rice.
If you want the eggplants to absorb less oil, you can spread some cornstarch to coat the eggplants before cooking.