Crispy Eggplant with Szechuan Meat Sauce 鱼香茄子 recipes

Ingredients

• 2 long eggplants (about 600 grams / 1.2 pounds total) (*see footnote 1)
• 200 grams (7 ounces) ground pork (or chicken)
• 1 teaspoon light soy sauce
• 1 teaspoon Shaoxing wine
• 1 and 1/2 tablespoon light soy sauce
• 1 tablespoon black vinegar
• 1 tablespoon Shaoxing wine
• 2 tablespoon sugar
• 1/4 teaspoon salt
• 2 teaspoons potato starch
• vegetable oil
• 1/3 cup potato starch or more to coat the eggplant
• 2 green onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 cup pickled jalapeno (or Sichuan pickled pepper, chopped)

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