- 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
- 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.