Spicy Eggplant And Pork Hot Pot - cooking recipe

Ingredients

3 tablespoons oil
1 medium eggplant, cut into 2 cm cubes (200g)
500 g pork mince
2 tablespoons chili-garlic sauce
1 teaspoon ginger, finely grated
4 spring onions, finely chopped
2 cups chicken stock
2 tablespoons soy sauce
2 tablespoons cornflour
1 teaspoon caster sugar

Preparation

Heat oil in a heavy based casserole dish or saucepan over high heat.
Cook eggplant for 4 min, stirring often.
Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
Serve with steamed white rice.