Brinjals With Minced Pork and Chili Bean Sauce

Brinjals, which is my favorite vegetable dish, is a berry by botanical definition.  The most commonly available in our local market are purple in color and long in shape.  I am trying out another recipe using chili bean sauce to cook this favorite brinjal dish.

Ingredients:
1 large brinjals (cut diagonally)
100g. minced pork
2 cloves garlic (peeled and chopped)
1 tbsp. light soya sauce
1 1/2 tsp. chili bean sauce (I use Lee Kum Kee brand)
1/2 bowl water (small bowl)
1 tbsp. cornflour mixture
Dash of salt and sugar (to taste)
1 1/2 tbsp. cooking oil

Marinade for minced pork:
1 tsp. light soya sauce
Dashes of sesame oil
Dash of salt

Methods:

1. Bring water in a wok to boil, drizzle a bit of cooking oil into the water, add in brinjals, stir until the brinjals slightly soften, dish onto a colander and set aside.
2. In a clean heated wok, add cooking oil, saute garlic until fragrant and add in minced pork, fry for 2 minutes, add in 1 tbsp. light soya sauce, chili bean sauce, give it a stir to mix and then add in water.
3. When it comes to a boil, pour in 1 tbsp. cornflour mixture.  Stir till slightly thick, then add the brinjals and stir-fry until combined.
4. Taste for correct seasoning, add salt and sugar, if needed.
5. Switch off the stove and dish onto a serving plate.
6. Serve hot with rice.

Notes:  

1.  For the chili bean sauce, it's your preference to add more or less, depends on your liking.
2. Additional garnishing of red chilies and chopped spring onions is optional.

I adapted this recipe from 'lucindafamilykitchen.blogspot' with slight amendment to suit my cooking's preference.