Mapo (sort of) Eggplant “麻婆風” 茄子

This is another one of the “use-up the eggplant dishes”. I have posted a similar dish “Mapo-eggplant 麻婆茄子” before. This is a variation. It is seasoned like “Mapo-tofu  麻婆豆腐” but uses eggplant instead of tofu. Although ground pork is usually used in both Mapo-tofu and Mapo-eggplant I used left-over roasted pork cut up into small pieces. I also added fresh shiitake and wood ear mushrooms since I had them. The appearance is similar to another eggplant dish I made (Eggplant stir-fry with oyster sauce), the seasoning however, is different. The hot smoked (in the Weber grill) pork roast adds a nice smoky flavor. I like this version better than the one using ground pork.

Ingredients:
1 Asian Eggplant (long skinny kind), skin peeled into two strips, cut into relatively large (1 inch) “rangiri 乱切り”
3 tbs + 1/2 tbs vegetable oil
1 tsp each finely chopped ginger and garlic
2 scallions, white parts finely chopped and green part thinly sliced
5-6 fresh shiitake mushroom caps, cut into quarters or halves, depending on the size
5-6 fresh wood ear mushrooms (previously blanched and washed), cut into small strips
5-6 slices of smoked and roasted pork, cut into small squares
1 tbs potato starch in 1 tbs water (for thickening)

Seasonings (mix in a small bowl):
1 tsp toubanjan 豆板醤, more if you like it spicy
1 tsp tenmenjan 甜麺醤
1 tsp Japanese “koji” miso 麹みそ
1 tbs Chinese cooking wine 紹興料理酒
1 tbs mirin
1-2 tsp soy sauce or concentrated Japanese noodle sauce
2-3 tbs water

Directions:
Add the 3 tbs oil into a frying pan on medium flame. Add the eggplant. Toss to coat all the surfaces of the eggplant.
Turn the eggplant pieces skin side down and cook a few minutes and then turn them over to the fresh sides to lightly brown (another 2-3 minutes).
Set aside.
In the same pan, add the remaining 1/2 tbs oil, sauté the scallion (white parts), ginger and garlic.
Add the shiitake and wood ear mushrooms and sauté for a few minutes.
Add back the eggplant and add in the pork, toss to mix.
Add the seasoning mixture and simmer for a few minutes.
Add the green part of the scallion.
Drizzle in the potato starch slurry in several batches and mix until thickened, let it come to a rapid boil before turning off the heat.

This was a very savory satisfying dish. It also used the last of the eggplants we got from Weee this time.