| pork shouler (block) | 300g |
| corn on the cob | 1 |
| eggplants | 2 (200g) |
| garlic (minced) | 7g |
| ginger (minced) | 10g |
| cornstarch | 2 tbsp |
| vegetable oil | 3 tbsp |
| dried red chili peppers | 2 |
| Sichuan peppercorns (whole) | 1 tsp |
| green onions (chopped) | 10g |
| For marinating: (A) | |
| KIKKOMAN Less Salt Soy Sauce | 2 tsp |
| five-spice powder | ⅓ tsp |
| Shaoxing wine | 1 tbsp |
| For seasoning: (B) | |
| KIKKOMAN Less Salt Soy Sauce | 1½ tbsp |
| vinegar | 1 tsp |
| sugar | 2 tsp |
| water | 1 tbsp |
Cut the pork shoulder into bite-sized pieces, toss with (A), and let sit for about 20 minutes to marinate.
Cut the corn into 5cm lengths and then cut each piece into quarters, keeping the kernels on the cob.
Cut the eggplants into large chunks.
Tear the dried red chili peppers in half and remove the seeds.
Roughly crush the Sichuan peppercorns.
Heat half of the vegetable oil in a pan over medium heat. Add the eggplant and stir-fry until cooked through, then remove and set aside on a plate.
Add the remaining vegetable oil to the same pan, heat it up, and then add the pork coated with cornstarch. Once the pork is browned on the surface, add the corn with the kernels facing down.
Once the ingredients are cooked through, reduce the heat to low. Add a small amount of vegetable oil (not included in the measurement) to the empty part of the pan, then add the garlic, ginger, dried red chili peppers, and Sichuan peppercorns. Stir-fry until fragrant. Return the eggplant to the pan, add (B), and stir-fry over medium heat to combine.
Transfer to a serving dish and sprinkle with green onions.
