Eggplant Yu Xiang

Summary

Prep Time	50 mins
Total Time	50 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash 500 g aubergines and cut into 5 cm round pieces. Cut these pieces lengthways into 8 wedges.
Heat 4 tablespoons of vegetable oil in a wok and stir-fry the aubergines over medium heat until they have a glassy appearance. Remove and degrease between kitchen paper.
In the meantime, finely chop the white lower parts of 2 spring onions, 4 cloves of garlic and a 3 cm long peeled piece of ginger. Mix 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon rice vinegar, 1 pinch of black pepper, 1 tablespoon soy sauce and 1 cup of stock or water.
Heat 2 tablespoons of vegetable oil in a wok. Fry the garlic, ginger and spring onions. Stir in 2 teaspoons of spicy bean sauce. Since different types of bean sauce are spicy, start with 1 teaspoon and then add more bean sauce until it tastes quite hot.
Add 200 g minced pork and stir-fry. Add the aubergines and the mixed spices, mix everything thoroughly and simmer on a medium heat for 5 minutes. Mix 2 teaspoons of cornstarch with 2 tablespoons of water and stir in. Heat again vigorously and serve immediately.

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