Spicy Eggplant with Ground Pork

 

Portion: 4 persons

 

Ingredients

Eggplant (500g)
Ground pork (80g)
Chopped garlic (1 teaspoon)
Chopped ginger (1 teaspoon)
Olive oil (1 tablespoon)

Water (½ cup)

 

Marinating Ingredients

Soya sauce (1 teaspoon)
Corn starch (½ teaspoon)
Rice wine (1 teaspoon)

White pepper (¼ teaspoon)

 

Sauce Ingredients

Chili bean sauce (½ tablespoon)
Soya sauce (1 teaspoon)
Sugar (¼ teaspoon)
White vinegar (¼ teaspoon)
Corn starch (1 teaspoon)

Water (1 tablespoon)

 

Directions

 

1. Marinate ground pork with marinating ingredients for around 30 minutes.

 

2. Wash and drain eggplant(s).  Remove the ends and cut them into thick strips (1cm x 1cm x 5 cm).

 

3. Pre-mix water (1 tablespoon) and corn starch (1 teaspoon).  Set aside.

 

4. Preheat 1 tablespoon olive oil in a wok over high temperature, stir-fry ginger and garlic until golden.

 

5. Put in ground pork and chili bean sauce.

 

6. When pork is half cooked, add in eggplant, water (½ cup), soya sauce (1 teaspoon), sugar (¼ teaspoon) and vinegar (¼ teaspoon).

 

7. Stir fry until pork is cooked and eggplant is at desired softness

 

8. Quickly remix cornstarch with water and add it in.  Saute until sauce is thick.