350g long Chinese eggplants
2 spring onions, chopped
1 clove garlic, minced
2 thin slices ginger, shredded
2 tsp chilli bean paste
1 small green capsicum, diced
150g pork chop, shredded
2 tbls soy sauce
2 tsp sugar
Roll cut eggplant diagonally into long pieces, then
fry in 3tbls oil until soft and golden – set aside.
Heat 1 tbls oil and fry spring onion, garlic, ginger,
chilli bean paste, capsicum and pork – stir 5 minutes.
Add eggplant, soy sauce and sugar – stir 5 minutes.
Inspired by small eatery near Red Square, Beijing.