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Portions

Serves 2

Ingredients

  • Aubergine - 2
  • Minced Pork - 150g
  • Soaked Mushroom - 70g
  • Minced Ginger- 15g
  • Minced Garlic - 20g
  • Red Chilli - 35g
  • Chopped Spring Onion - 20g
Seasoning Ingredients
  • Amoy Toban Chilli Bean Sauce - 3bsp
  • Rice Vinegar - 2tbsp 
  • Amoy Supreme Dark Soy Sauce 2 tsp
  • Sugar -1tbsp
  • Amoy Pure Sesame Oil - 2tsp
  • Water - 150ml
Thickening Ingredients
  • Potato Starch with Water - 3tsp 
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Method

  • Step 1: Dice mushroom and red chilli. Heat up a frying pan, put in 2 tbsp oil, to fry the minced pork until fully cooked. Add mushroom, ginger, garlic and red chilli and stir-fry until fragrant.
  • Step 2: Add seasoning and continue to cook until boiled and the liquid is reduced. Thicken the sauce with potato starch water.
    • Step 3: (Oven:) Cut aubergines into halves, lengthwise. Brush on some oil and put in a pre-heated oven to 170oC to bake for 20 minutes. Place the minced pork, mushroom, ginger, garlic, and red chilli onto the aubergines and continue to bake for 8 minutes. Sprinkle spring onion on top. Ready to serve.

(BBQ:)

    Cut aubergines into halves, lengthwise. Brush on some oil and grill on a grill rack for about 20 minutes. Place the minced pork, mushroom, ginger, garlic, and red chilli onto the aubergines and continue to grill for 10minutes. Sprinkle spring onion on top. Ready to serve.
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