Steps

1. Peel the skin off the eggplants completely.
   🕒 00:51
2. Cut off both ends of the eggplants, then julienne the remaining parts into pieces about the thickness of chopsticks.
   🕒 02:04
3. Cut the remaining eggplant halves lengthwise, then make diagonal cuts and slice into pieces about the thickness of chopsticks. 【Key Tip!】 Mixing different cuts of eggplant creates a variety of textures.
   🕒 02:45
4. Finely julienne 1 pc Garlic, 1 pc Ginger, 3cm Green Onion, 2 slices Thinly Sliced Pork Loin, 2 Shiitake Mushrooms, and 1/2 pc Bamboo Shoots. Prepare 3-4 Dried Chili Peppers as is.
   🕒 01:47
5. Heat 3 tbsp Sesame Oil (Taihaku) in a frying pan over medium-high heat. Add the sliced eggplants and stir-fry.
   🕒 03:26
6. Once the oil is absorbed by the eggplant, cover with a lid and steam for 30 seconds.
   🕒 04:24
7. When moisture comes out of the eggplant and it becomes tender, stir everything and cover with the lid again for 30 seconds. Once the eggplant is soft and creamy, transfer to a plate. 【Key Tip!】 Even if pre-frying is difficult at home, steaming with a lid helps achieve a tender and rich texture for the eggplant.
   🕒 04:50
8. Marinate the julienned 2 slices Thinly Sliced Pork Loin with 1/2 tsp Soy Sauce and 1 tsp Potato Starch slurry. Mix well.
   🕒 05:39
9. In a bowl, combine 3 tbsp Sugar, 3 tbsp Soy Sauce, 1 and 1/2 tbsp Vinegar, 1/3 tsp Doubanjiang (Spicy Bean Paste), and 1 tsp Potato Starch slurry.
   🕒 06:12
10. In the same frying pan used for the eggplant, stir-fry the marinated pork over low heat.
    🕒 07:15
11. Once the surface of the pork changes color, add 1/2 pc Bamboo Shoots and 2 Shiitake Mushrooms and stir-fry.
    🕒 07:34
12. Add 3-4 Dried Chili Peppers, 3cm Green Onion, 1 pc Ginger, and 1 pc Garlic and stir-fry until fragrant. Create a well in the center of the pan, add 1/3 tsp Doubanjiang (Spicy Bean Paste), and stir-fry to release its aroma.
    🕒 08:03
13. Increase heat to high, mix the Doubanjiang with the vegetables, then return the eggplant to the pan. Stir-fry everything together.
    🕒 08:38
14. Add the combined sauce and stir well to coat all ingredients.
    🕒 08:54
15. Finish by drizzling in 1 tbsp Sesame Oil and 1 tbsp Chili Oil.
    🕒 09:12
16. Plate the dish and garnish with torn 2-3 Perilla Leaves. Enjoy!
    🕒 10:04