Chinese eggplant and minced pork - Sichuan Fish Fragrant Eggplant

Bahan-bahan (4 porsi)

• 1 cup vegetable oil (, or canola, sunflower oil (Note 1 for no-fry version))
• 1 large eggplant or 2 medium/small ((450 to 500g), cut into 7 x 1.5cm batons (2.7 x 0.6"), skin on (Note 2))
• 100 g / 3.5 oz pork mince / ground pork ((Note 3))
• 1 tbsp ginger (, finely minced)
• 1 1/2 tbsp garlic (, finely minced)
• 1 g reen onion (, finely sliced, white & pale green part (for cooking) separated from the green part (garnish))
• 1 tsp pickled red chilli (, or any pickled spicy peppers (Note 4))
• 1 tbsp broad bean sauce (, we use Pixian doubanjiang, the spicy Sichuan version(Note 5))
• 1 1/2 tsp cornflour / cornstarch
• 1 tbsp light soy sauce ((Note 7))
• 1/2 tsp dark soy sauce ((Note 7))
• 1 1/2 tbsp sugar
• 1 tsp honey
• 3 1/2 tsp black vinegar ((Note 8))
• 1/2 cup water
• Steamed white rice