Ingredients
- 3 eggplants
- salt
- 2 garlic cloves
- 1 knob ginger, peeled
- 8 spring onions
- peanut oil (or vegetable oil) for shallow frying
- 300g pork mince
- 2 tbsp chilli bean paste
- 4 tbsp soy sauce
- 5 tbsp Shaoxing rice wine (or substitute dry sherry)
- 1 tsp sesame oil
- 4 tbsp sugar
- ¼ cup water
Method
Slice eggplants into short, thin strips and scatter with salt, then leave in a colander for 30-40 minutes. Rinse and pat dry with kitchen paper.
In a mortar and pestle (or food processor), crush garlic, ginger and four spring onions to a paste. Slice the other spring onions into 5cm lengths. Set aside.
Heat a wok with a cup of oil and when hot, fry the eggplants until golden brown - it's best to do this in two batches. Remove with a slotted spoon to drain on kitchen paper and discard oil.
Heat the wok with a few tablespoons of fresh oil and add the garlic paste and pork mince. Stir-fry for 5 minutes on high until the pork is cooked, then add all the remaining ingredients, including the sliced spring onions. Cook for a few minutes until they have softened and the flavours have melded together.
Stir in the eggplant, check the seasoning (if a little salty add more water) and serve.
