Ingredients :-
500g eggplant (with skin)
100g minced pork
1 tablespoon chopped ginger
1 teaspoon chopped garlic
1 red chilli (chopped)
5 bird's eye chillies (chopped)
1 tablespoon hot bean paste
2 tablespoons chopped spring onions
50ml water
Seasoning :
1 tablespoon light soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 tablespoon "Shaoxing" wine
1. Cut eggplant into strips, parboil in the hot oil. Remove, drain well and set aside.
2. Leave 1 tablespoon oil in the hot wok, saute chopped ginger, garlic, chillies and hot bean paste until fragrant. Add in minced pork, stir-fry briskly until aromatic.
3. Add in eggplants and seasoning, toss well. Pour in water, stir-fry over high heat until the sauce is thicken and absorbed, sprinkle with chopped spring onions. Dish up, serve at once.
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