Ingredients

• 450 g eggplants
• 170 g ground pork
• 1/2 tablespoon ginger, finely chopped
• 1 tablespoon minced shallot
• 1 tablespoon garlic, crushed
• 1 tablespoon chili bean sauce
• water, adjust while cooking
• 1 1/2 teaspoons light soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon cornflour
• 1/2 teaspoon vegetable oil
• 2 teaspoons water
• pepper, to taste
• 1 teaspoon light soy sauce
• 1 teaspoon dark soy sauce
• 1/2 teaspoon salt
• 2 teaspoons oyster sauce
• sesame oil, to taste
• 1 teaspoon cornflour
• 2 tablespoons water

Instructions

1. Method:.

2. Rinse eggplant. Trim and julienne as picture shown. Soak in water with a bit of salt dissolved for a while. Drain well. Marinate pork mince for 20 minutes.

3. Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don’t add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.

4. While stir frying the eggplant, use another frying pan to heat some cooking oil. Add another half of minced garlic, shallot, ginger and chili bean sauce until aromatic. Add pork and stir fry until cooked.

5. When the eggplant is softened, toss the minced pork in clay pot. Stir fry quickly. Turn heat to medium. Add seasoning and continue to cook. Bring it to boil. Add thickening to your preference. Serve hot.

6. Note:.

7. It’s not necessary to soak the julienned eggplant in water with salt. But this step would help to remove its bitterness and keep its purple colour fresh from cooking. Or simply peel off the skin instead.