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This stir-fried aubergine is next-level delicious! The soft, creamy texture of the aubergine soaks up all the flavours from the garlic, chilli bean sauce, and a perfect balance of sweet and spicy. It’s one of those dishes that’s both comforting and packed with flavours.

Ingredients

2 aubergines, sliced into lengthwise strips
100g pork mince
1 spring onion, cut into lengthwise strips
5 cloves garlic, minced

Sauce

1 tablespoon chilli bean sauce
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1 tablespoon chinese cooking wine
A pinch of white pepper
1 teaspoon cornflour
2 teaspoons sesame oil
100ml water

Method

1. In a small bowl, mix all the sauce ingredients and stir to combine.
2. Deep fry aubergine for a few minutes until softened and golden. Drain excess oil. You’ll need to give it at least 5 minutes for the excess oil to come out as aubergine absorbs a lot of oil. I use a sieve and put it to the side, toss it gently every minute or so to release more oil.
3. In a hot wok or frying pan, heat oil and fry minced garlic until fragrant. Add pork and fry until cooked and the water it releases dries up. Add sauce, aubergine and spring onion, and toss everything together. Season to taste with salt.
4. Serve with rice.