Ground Pork and Japanese Eggplant Stir-fry sautéed in a Ginger Garlic Bean Sauce

- 1/4 cup canola oil, divided (60 mL)
- 1 lb Japanese eggplant, cut into ½ inch (1 cm) chunks (500 g)
- 1 lb shitake mushrooms, stemmed and quartered (500 g)
- 2 celery stalks, chopped into ½ inch (1 cm) pieces
- 2 large carrots, peeled and cut into matchsticks
- 1 red onion, sliced
- 1 lb ground pork (500 g)
- 2 Tbsp minced ginger (30 mL)
- 1/4 cup garlic black bean sauce (60 mL)
- 2 Tbsp soy sauce (30 mL)
1. Heat 2 Tbsp (45 mL) canola oil in a large skillet (or wok) set over medium-high heat.
2. Add eggplant to skillet and sauté until seared, about 5 minutes. Remove eggplant from skillet and reserve.
3. Heat 1 Tbsp (15 mL) canola oil in skillet; add mushrooms, celery, carrots and onion and sauté until cooked. Remove mixture from the skillet and reserve with eggplant.
4. Add 1 Tbsp (15 mL) canola oil to skillet. Add pork and ginger; cook, stirring often, until pork is no longer pink.
5. Reduce heat to low; add reserved eggplant and mushroom mixture to skillet along with garlic black bean sauce and soy. Mix well and cook until all ingredients are warmed. Serve immediately.