Cantonese Eggplant Casserole with Pork

Toss the pork with 1/2 tsp cornstarch and set aside while you prepare the vegetables. Wash and dry the eggplant, trim the ends, then cut it into 2-inch by 1/2-inch batons. Place the eggplant in a large zip-top bag, add 2 tbsp cornstarch, and shake until the pieces are lightly and evenly coated.

Pour the canola oil into a small pot to a depth of about 3/4 inch and heat over medium heat. The oil is ready when a wooden chopstick dipped into it forms steady bubbles. Fry the eggplant in batches for about 2 minutes, just until softened and lightly golden, then drain on paper towels.

Heat 1 tbsp of the frying oil in a wok or large skillet over medium heat. Add the ginger, garlic, and white parts of the scallions, and stir-fry for about 30 seconds until fragrant. Add the pork and Chinese salted fish, then cook, breaking up the pork, until the meat is cooked through.

Return the eggplant to the wok. Add the sugar, Chinese black vinegar, dark soy sauce, light soy sauce, green scallion tops, and 1/2 cup water. Turn the heat to high and toss gently until the sauce thickens and coats the eggplant, adding a splash more water if needed. Stop cooking while the eggplant still holds its shape, then serve hot with steamed rice.