Chinese Sauce

500g minced pork

1 aubergine, cubed

3 garlic cloves, minced

1 in ginger, finely chopped

3 spring onions, chopped

1/2 cup black bean sauce

1Tbsp tomato paste

pinch of chili flakes

Heat a wok and add two tablespoons of oil, then fry the aubergine cubes for 3-4

minutes, or until softened and golden-brown all over. Transfer to a

plate and set aside.

Add more oil to the wok and  stir fry the garlic, ginger

and chilli for a few seconds, then add the minced pork. Cook for 3-4 minutes,

or until browned, then add the black bean sauce, tomato paste and 1/2 cup of hot water. Return the aubergines to the wok.

Cook for 20 minutes, or until the pork is cooked through and sauce has thickened.

Serve with rice or noodles.