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1
Cut each eggplant on the diagonal into 1-inch pieces.
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2
Place eggplant pieces in large bowl, add cold water to submerge and stir in salt.
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3
Weight down the eggplants with a plate and keep them submerged for 30 minutes.
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4
Drain and pat dry with paper towels.
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5
Heat 2 Tablespoons of canola oil in a wok or large saute pan over high heat until very hot.
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6
Working in batches, add eggplant to cover bottom of pan in a single layer and saute until crisp and brown on all sides (roughly 7-10 minutes).
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7
Remove pieces using slotted spoon and transfer to another bowl.
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8
Repeat with remaining eggplant, adding more oil if necessary.
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9
Set pan aside but do not rinse.
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10
In another bowl, make sauce by stirring together stock, chile bean paste, vinegar, soy sauce, tomato paste, sesame oil, sugar and cornstarch.
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11
Set aside.
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12
Return pan to high heat, add 1 Tablespoon oil, stir in garlic, ginger, celery and horseradish.
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13
Saute until golden brown (roughly 2 minutes).
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14
Stir in pork and stir-fry until meat turns opaque (roughly 5-7 minutes).
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15
Add sauce to pan and bring to a boil.
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16
Stir in eggplant, reduce heat to low, cover, and braise eggplant until tender, (roughly 7-10 minutes).
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17
Uncover and simmer for a few minutes to thicken sauce.
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18
Place eggplant and sauce over hot rice and garnish with green onions.
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19
Feel free to smack your lips when devouring this dish.
