Ingredients:
600 g eggplants
200 g ground pork
100 g prawns, shelled and chopped
2 tablespoons oil
1 tablespoon hot bean paste ( tau pan cheong)
1 tablespoon chopped garlic
1 teaspoon shao hsing hua tiau wine ( or rice wine)
1 teaspoon light soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon sugar, to taste
1/2 teaspoon instant chicken bouillon granules
1 teaspoon cornstarch
1 teaspoon water
scallions, chopped
Directions:
Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
Remove and drain.
Heat oil in a wok and stir-fry pork and prawns until cooked.
Remove any excess oil.
Add chopped garlic and hot bean paste and stir in wine.
Stir-fry for one to two minutes until aromatic.
Add eggplant and seasoning and stir-fry well.
Mix cornstarch with water, add to the wok.
Stir well, until sauce thickens slightly.
Sprinkle with chopped scallion and serve immediately.
Servings: 4-6
Time preparation: 15 min.
Time total: 30 min.