Ingredients
300g eggplant cut into strips
2tsp salt
1/2 cup oil
3 tbsp grated ginger
1/2 cup ground pork (or pork roast cut small and fried in a separate frying pan)
2tsp sichuan chilli paste
1tsp salted soya beans
Spring onions for garnish
Fresh coriander
Sauce
2tsp soya sauce
2tsp rice wine
1tsp sesame oil
1tsp black vinegar
1tbsp sugar
1/2 tsp black pepper
2tbsp water
Directions
- Make sauce by mixing sauce ingredients together
- Cut eggplant into strips, salt and let stand for 10min before squeezing out any additional water
- Heat oil to very hot in a wok and fry eggplant in small batches. Drain on paper towels
- In 1tbsp of oil stir fry ginger and garlic for 1 minute.
- Add pork, stir fry for 2 minutes
- Add chilli paste and salt beans
- Stir in sauce
- Add eggplant and stir fry everything together, let simmer 3-4 minutes
- Garnish with green onions and coriander
