Careme

Ingredients

• Ground Pork

  10 ounces $5.99
• Eggplant

  1 medium (about 1 pound) $2.99
• Organic Jasmine Thai White Rice

  3/4 cup, dry $4.19
• Green Onion

  2, thinly sliced $1.39
• Neutral cooking oil

  2 tablespoons, divided
• Garlic

  3 cloves, minced
• Fresh ginger

  1 tablespoon, minced
• Sichuan peppercorns

  1/2 teaspoon, toasted and finely crushed
• Spicy chile bean paste (doubanjiang)

  1 tablespoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Chinkiang vinegar or unseasoned rice vinegar

  1 tablespoon
• Granulated sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Water

  1/3 cup

Instructions

1. Rinse the rice, cut the eggplant into 3/4-inch cubes, slice the green onions, and mince the garlic and ginger. Whisk the chile bean paste, soy sauce, vinegar, sugar, cornstarch, sesame oil, and water in a small bowl.
2. Combine the rice with 1 1/4 cups water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let it stand, covered, for 5 minutes.
3. While the rice cooks, heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 3 minutes.
4. Add 3 tablespoons water to the eggplant, cover, and cook for 4–5 minutes, stirring once, until tender and browned in spots. Transfer it to a plate.
5. Heat the remaining tablespoon of oil in the skillet. Add the pork and stir-fry for 4–5 minutes, breaking it into small pieces, until browned and cooked to 160°F.
6. Add the garlic, ginger, crushed Sichuan peppercorns, and the white portions of the green onions; stir-fry for 30 seconds. Return the eggplant and pour in the sauce, stirring for 1–2 minutes until glossy and thickened.
7. Fluff the rice, divide it between two shallow bowls, and spoon the pork and eggplant stir-fry over it; finish with the green onion tops and serve hot.