Aubergines 2
Minced pork 120 g
Seasoning:
Soy sauce 2 tbsp
Sugar 2 tsp
Rice wine 1 tbsp
Chilli bean paste 1 tbsp
Shallot sauce 1.5 tbsp
Potato starch a little
Thai basil a little
Method:
1. Cut the aubergines into lengths, then halve or quarter them.
2. Blanch them in oil over a low heat for about 50 seconds, then lift out and set aside.
3. Heat oil in a wok and break up the minced pork.
4. Add the soy sauce, sugar, rice wine and chilli bean paste and stir until fragrant.
5. Add the aubergine and the shallot sauce and stir for a while.
6. Thicken with a little potato starch slurry, plate up and finish with Thai basil.
Simple food, and very good with it. Go on — give it a try.