Bold and Flavorful Sichuan Eggplant with Mince

Ingredients

• 2–3 small to medium eggplants, trimmed and cut into 2-inch sections
• 200 g minced pork, chicken, or turkey
• 2 tablespoons spicy bean paste (doubanjiang preferred)
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon toasted sesame oil
• Vegetable oil for deep frying
• 1 tablespoon cornstarch (for dusting eggplant)
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh ginger, finely chopped
• 2 spring onions, chopped (green tops only)