Servings: 4 to 6

1 container of medium Tofu. Cut up into roughly 1” squares 1 container of medium Tofu. Cut up into roughly 1” squares
1 lb eggplant cut up to 1/3” slices-3 japanese eggplant 1 lb eggplant cut up to ⅓” slices-3 japanese eggplant
2 T oil 2 T oil
1 lb ground pork 1 lb ground pork
¼ cup dried shrimp, scallops or deep fried cuttle fish legs soaked in ¾ cp water, drained (save liquid), and cut up ¼ cup dried shrimp, scallops or deep fried cuttle fish legs soaked in ¾ cp water, drained (save liquid), and cut up
2 cloves garlic-chopped up 2 cloves garlic-chopped up
 
SEASONING SAUCE SEASONING SAUCE
1 t Shaoxing wine 1 t Shaoxing wine
1 t sesame seed oil 1 t sesame seed oil
1 t chili garlic sauce or Gochujan paste 1 t chili garlic sauce or Gochujan paste
2 T oyster sauce 2 T oyster sauce
1 t soy sauce 1 t soy sauce
2 t dark soy sauce 2 t dark soy sauce
 
CORNSTARCH MIXTURE CORNSTARCH MIXTURE
½ cp chicken broth ½ cp chicken broth
2 T cornstarch 2 T cornstarch
Water from soaking shrimps or scallops Water from soaking shrimps or scallops

1-Cut eggplants in half lengthwise. Slice diagonally in ½” x 2” pieces.
2-Heat oil in Instant Pot on medium saute heat. Stir-fry garlic, dried shrimp or scallops and ground pork for 3 minutes. Toss in eggplants, add seasoning, toss well and cover. Cook on normal pressure for 2 minutes. NPR for 5 minutes
3-Set on Saute-medium heat. Add the cornstarch mixture. (Be sure to stir mixture before adding). Cook for 2 to 3 minutes stirring constantly to make sure cornstarch thickens evenly. Finally add tofu, and stir gently and cook for a minute before serving.
As with all recipes, adjust seasonings to your taste and Enjoy!

Verdict: April 13, 2024 I had 3 large eggplants (approx 1 1/2 lbs) but only 1/2 lb ground pork. I had made shrimp broth with all my frozen shrimp shells and used this because I didn't have any dried shrimp or squid. I cooked the pork and eggplant for 7 minutes-too long-eggplant turned to mush and used firm tofu because H-Mart only had soft or firm tofu. I adjusted the season to a little more of each to compensate for the eggplant. It was very yummy!  Verdict: April 13, 2024 I had 3 large eggplants (approx 1 ½ lbs) but only ½ lb ground pork. I had made shrimp broth with all my frozen shrimp shells and used this because I didn't have any dried shrimp or squid. I cooked the pork and eggplant for 7 minutes-too long-eggplant turned to mush and used firm tofu because H-Mart only had soft or firm tofu. I adjusted the season to a little more of each to compensate for the eggplant. It was very yummy!
Aug 28, 2022-used medium firm tofu. It was perfect and the taste was really yummy!  Aug 28, 2022-used medium firm tofu. It was perfect and the taste was really yummy!
Made Aug 1, 2020. Used soft tofu that made this dish turn to mush. Next time use medium.  Made Aug 1, 2020. Used soft tofu that made this dish turn to mush. Next time use medium.