Ingredients
3 Tbs veg oil
1 aubergine, halved and cut into 1cm slices
2 garlic cloves crushed and chopped
1 med red chilli chopped
1 Tbs grated ginger
200g minced pork
1 Tbs chinese rice wine
2 Tbs chilli bean paste
200ml hot chicken stock
1 Tbs rice vinegar
1 tsp sesame oil
2 large spring onions, chopped
1 Tbs cornflour blended with 2 Tbs water
Preparation
Heat 2Tbs oil in wok. Fry aubergine till golden. Put to one side.
Add 1 Tbs oil to wok - and fry garlic, chili and ginger for a few seconds. Add minced pork and fry for 1 min. Add rice wine. Cook till browned, then add chili bean sauce and stock. Add aubergines.
Season with vinegar, sesame oil and bring to boil. Stir in spring onions. Add cornflour to thicken.
