Pork and eggplant stir-fry

Ingredients

• 125 g ground pork

• 1 tsp soy sauce

• 1 tsp pepper

• 1 tsp sesame oil

• 3 cloves garlic, sliced

• Handful of ginger, julienned

• 4 japanese eggplants, diced

• 4 1/2 Tbsp chilli bean paste (doubanjiang)

• 1 1/2 teaspoon sugar

• 1 1/2 teaspoon vinegar

• 3/4 teaspoon fish sauce

• 1 1/2 teaspoon sesame oil

• spring onions for garnish

Steps

• Mix pork with soy sauce, pepper and sesame oil and marinate for at least 10 minutes

• Heat 2 Tbsp of oil in a preheated wok. Sear eggplant in two batches on high heat until cooked through. Remove and set aside

• Heat a tablespoon of oil in the hot work. Add minced pork and stir-fry until opaque. Add ginger, garlic, scallions, cook till done.

• Add sauce and eggplant and heat through.

• Serve over rice, with spring onions for garnish.