Mabo Eggplant

1lb. eggplants

10 snow peas

1/2lb ground pork

2tsp minced garlic

1tsp minced ginger

1/2tsp hot soybean paste (TobanJan)

1tbsp sweetened soybean paste (Tenmenjyan)

11/2cup water

1 Maggi chicken boullion cube

11/2tbsp sugar

1tbsp oyster sauce

1tbsp of corn starch that has been melted into a liquid with water

1tbsp sesami oil

1tbsp vegetable oil

1. Cut the eggplants and soak in a water for 3 minutes. Drain the water and wipe the eggplant with kitcken paper.
2. Deep fry the eggplants or stir-fry them. Set aside.
3. Heat 1tbsp of vegetable oil in a big stir-fry pan. Put garlic, ginger, hot soybean paste and  stir-fry it for a minute on medium heat. Add ground pork and keep stir-frying for 2~3 more minuites. Add the water into the pan and put the Maggi chicken boullion cube and then bring to a boil.
4. Add eggplants, sweetened soybean, sugar and the oyster sauce.
5. Once boiled, add the corn starch and mix for 1 minute.
6. Add the sesame oil, then mix.

This dish goes very well with white rice or beer. Since the eggplant sucks up all the oil, it gets very soft and it tastes delicious