Ingredients: 4 medium eggplants (aubergines) 3 tablespoons groundnut peanut oil 8 oz (250 g) ground (minced) pork 2 tablespoons minced (finely chopped) fresh ginger 6 large cloves garlic, minced (finely chopped) 2 scallions (spring onions), chopped 1 teaspoon hot chili bean paste For the seasonings: 1/2 cup (4 fl oz)/120 ml) Family Chicken Broth 3 tablespoons light soy sauce Good pinch of white pepper 1 teaspoon sugar 1 tablespoon cornstarch (cornflour), mixed with a little cold water
Directions:S1. lice the eggplants in half crosswise and then into thick finger-length pieces. 2. Bring a pot of water to a boil. Add the eggplant and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care the eggplant is not mushy. Place on a plate until ready for use. 3. Heat the groundnut oil in a preheated wok and bring to smoking point. Stir-fry the ground pork until the color changes. Add the ginger, garlic and the scallions and stir-fry until fragrant. Add the hot chili bean sauce and mix through. Add the eggplant and toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce thickens and coats the pieces. Serve hot, with steamed rice. |