4 tb Groundnut oil
1 Eggplant; halved lengthways
-and cut into 1 cm slices
2 cl Garlic; finely chopped
1 tb Fresh ginger root; grated
1 Red chilli; finely chopped
200 g Pork mince (7 oz)
1 tb Shaoxing rice wine or dry
-sherry
2 tb Chilli bean sauce
-(available from Asian
-grocers)
200 ml Hot chicken stock (7 oz)
2 Pak choi or Chinese cabbage;
-halved and sliced
-lengthways
1 tb Clear rice vinegar or cider
-vinegar
1 ts Toasted sesame oil
2 Spring onions; chopped
1 tb Corn flour; mixed with:
2 tb Water; cold
Heat a wok until smoking and add 2 tb of the groundnut oil, then fry
the eggplant slices with a splash of water for 3-4 minutes, or until
softened and golden-brown all over. Transfer to a plate and set aside.
Wipe away the excess oil from the wok, reheat, and add the remaining
groundnut oil. Heat until smoking. Stir fry the garlic, ginger, and
chilli for a few seconds, then add the minced pork. Stir fry for one
minute, then add the rice wine or sherry. Cook for 3-4 minutes, or
until browned, then add the chilli bean sauce and hot chicken stock.
Return the eggplant to the wok and add the pak choi.
Season, to taste, with the vinegar and sesame oil and bring to the
boil. Cook for 3-4 minutes, or until the pork is cooked through, then
stir in the spring onions. Add the corn flour paste and stir until
the liquid has thickened.
Spoon the fragrant pork and eggplant into a serving bowl and serve
immediately.
