Steps

1. Trim the stem end of the eggplant like sharpening a pencil, and peel the skin with a peeler.
   🕒 01:21
2. Cut the eggplant into 3 equal pieces, make a slit in each piece, and cut them into strips. [This is the secret technique!] Making slits allows the eggplant to cook faster.
   🕒 01:48
3. Finely slice the pork, bamboo shoots, and shiitake mushrooms separately. Finely julienne the scallion, ginger, garlic, and chili pepper.
   🕒 02:42
4. In a bowl, combine Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1 1/2 tbsp, Sugar 2 tbsp, Black Pepper a pinch, Doubanjiang (Chili Bean Paste) 1/2 tsp, Potato Starch slurry 2 tsp, Water 2 tbsp, Chicken Powder 1/2 tsp, and Vinegar 1 1/2 tbsp from [A]. Mix well.
   🕒 02:56
5. Heat Bai Tai Sesame Oil 2 tbsp in a frying pan and add the cut eggplant. Cover and steam for about 1-2 minutes.
   🕒 04:06
6. Stir the eggplant, cover again, and steam for about 1 to 1.5 minutes. Once the eggplant is tender, remove it from the pan temporarily.
   🕒 04:50
7. Add the pork to the same frying pan and cook slowly.
   🕒 05:24
8. Once the pork changes color, add the bamboo shoots and shiitake mushrooms and stir-fry.
   🕒 05:38
9. When the oil coats everything, add the scallion, ginger, garlic, and chili pepper and stir-fry.
   🕒 05:49
10. Make a space in the center of the pan, add Doubanjiang (Chili Bean Paste) 1/2 tsp, and stir to release its aroma. Return the removed eggplant and stir-fry over high heat until everything is mixed.
    🕒 06:09
11. Pour in the prepared sauce mixture and stir-fry to coat everything evenly.
    🕒 06:41
12. For the finishing touch, drizzle with Sesame Oil 1 tbsp and add a small amount of Chili Oil if desired.
    🕒 07:11
13. Stir everything together. It's done.
    🕒 07:22