Shredded Pork with Eggplant

Feature: spicy & fragrant
Serves 1 to 2 and ready in 20-25 min

Dietitian's rating

Ingredients:

• 1 eggplant (around 500g)
• 100g shredded pork
• 500g vegetable oil (consume 5 tablespoons only)
• 2 teaspoons soy sauce
• 1 teaspoon rice wine
• 1 teaspoon salt
• 2 teaspoons Szechuan hot bean sauce
• 1 stalk spring onion
• 5 slices ginger
• 3 cloves garlic

Preparation: (5 min)

• Chop spring onion, garlic and ginger
• Peel the eggplant and cut into the thick strips

Instruction: (15-20 min)

• Heat vegetable oil until hot and fry eggplant until golden
• Remove egg plant and set aside
• Leave 2 tablespoons vegetable oil in wok and heat until hot
• Stir in Szechuan hot bean sauce, chopped garlic, ginger and stir-fry until fragrant
• Add shredded pork and stir-fry until almost cooked
• Slide in egg plant and sprinkle in salt, soy sauce, rice wine
• Add 2 tablespoons water, cover tightly and simmer for 3-5 min
• Sprinkle in chopped spring onion and serve