Serve 6
Prep and Cook Time 40 mins
Ingredients
400g minced pork
3 tbsp olive oil
1 punnet firm tofu, cut in half then into 2cm squares
2 eggplants, diced into small pieces
1 white onion, diced into small
3 cloves garlic, minced
1/4 Chinese cabbage, shredded and roughly diced
1 can diced tomatoes
3 tbsp oyster sauce
1 1/2 tbsp Lainey’s chilli oil
2 tbsp Soy sauce
1 tsp salt
1 tsp cracked pepper
2 1/2 tsp sugar
2 tbsp Shaoxing wine
3 tbsp corn starch, mix with 4 tbsp water. Make a mixture and set aside
1/2 bunch coriander, washed and chopped
Method
Use a medium size saucepan. Put in 1 1/2 tbsp. olive oil. Then lay the tofu slices in saucepan, add half the diced eggplants and Chinese cabbage. Set aside
In a large frying pan, on high heat add the rest of the olive oil
Add diced onion and garlic and sauté for 2 minutes. Then add meat, keep tossing and stirring for a few minutes. Making sure meat all break-up. Cook for another 5 minutes
Next add the rest of the eggplants, can of tomatoes. Lower the heat to simmer. Season with salt, pepper, sugar, oyster sauce and Lainey’s chilli oil. Stir all ingredients in well, turn heat down then cook for 5 more minutes then pour in the corn starch, make sure to keep stirring once sauce start to thicken, remove from heat. Then add the cooked ingredients to the prepared tofu
Bring saucepan onto medium heat and continue to cook for another 20 minutes, until eggplants soften. Don’t stir too hard or you will break up tofu.
Serve with rice and garnish with coriander