INGREDIENTS

• 1/2 cup olive oil

• 2 Japanese eggplants, halved, cut into slices

• 1 pound ground pork

• 1/2 yellow onion, finely chopped

• 4 garlic cloves, crushed

• 1 tablespoon grated ginger

• 2 small red chilies, chopped

• 1 bunch bok choy, trimmed, rinsed, halved lengthways

• 4 green onions, sliced

• 1/2 cup chinese cooking wine or sherry

• 1/4 cup water

• 1/4 cup soy sauce

• 1 teaspoon sesame oil

METHOD

1. Heat oil in a work or large frying pan on high. Cook eggplant for 3-5 minutes until golden brown. Drain on paper towel.

2. Drain all but 2 tablespoons of oil from wok. Reheat on high. Add pork to wok and cook for 4-5 minutes, breaking up lumps with the back of a spoon, until brown and cooked through. Add onion, garlic, ginger and chili and stir-fry for 1 minute.

3. Mix in remaining ingredients and stir-fry 3-4 minutes until vegetables are tender but crisp. Stir through eggplant and simmer for 1 minute until tender. Divide between bowls to serve.

Recipe image by: Women’s Weekly Food