Chinese Style Spicy Pork and Eggplant

My apologies for not blogging for awhile. There are a multitude of reasons, being:

We are moving! Moving is stressful, even when you do not have much to move.

Finally, good bye to Shad Thames.The area has been great, but I really need some decent sleep, and because it is summer, it has been really noisy (even at 3 am). Too many pubs and restaurants around here. Thus, the flat has constantly been viewed by potential tenants, so I try to avoid stinking up the place with cooking smells. Hence, not much cooking recently. Just very simple meals. Also, I have been pretty stressed out trying to sort out some loose ends (agents, landlords, bills, bank etc~ people and things you want to most avoid in life). Having poor sleep for a long time actually makes you quite delirious! Also makes me miss my own bed (and kitchen) in Melbourne :(

Anyway, cannot wait to move to the next place, which will be soon! Much bigger, and a much more inspiring kitchen as well. Plus, it will be closer to work for Bern. Oh ya, we went bicycle shopping and got him a bike. The ride will take him less than ten minutes from the new place.... woopie!

Anyway, I have made this dish quite a few times in the last couple of weeks. Pretty quick and easy, and good to store and reheat.

Chinese Style Spicy Pork and Eggplant Recipe

1 large eggplant, cut into batons
250g mince pork
3 cloves garlic, minced
a knob of ginger, minced
handful coriander, roughly chopped
1 tbsp chili bean paste
1 tsp dark soy sauce
1 tsp sugar
 1 tbsp red wine vinegar
1 tbsp Shao Xing rice wine
salt and pepper to taste
oil for deep frying

Heat the oil for deep frying. When hot, add the eggplant and cook briefly until slightly coloured, Remove andd place on absorbent paper. (If you think this is too unhealthy, you can brush the eggplant with oil and bake in oven)

Heat 1 tbsp oil in a pan. Add garlic and ginger and fry until fragrant. Add mince pork and cook until caramelised. Add the fried eggplant and stir. Add the chili bean paste, soy, rice wine, vinegar and sugar. Stir to combine. Add some water if too dry. Season with salt and pepper to taste. Serve in a dish and top with corainder as garnish.