Spicy Eggplant And Pork Hot Pot

• 3 tablespoons oil
• 1 medium eggplant, cut into 2 cm cubes (200g)
• 500 g pork mince
• 2 tablespoons chili-garlic sauce
• 1 teaspoon ginger, finely grated
• 4 spring onions, finely chopped
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 2 tablespoons cornflour
• 1 teaspoon caster sugar

1. Heat oil in a heavy based casserole dish or saucepan over high heat.
2. Cook eggplant for 4 min, stirring often.
3. Place eggplant on paper towel. Then drain all but 1 tBsp oil from pan.
4. Cook pork mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
5. Combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. Add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
6. Serve with steamed white rice.

oil, eggplant, chiligarlic sauce, ginger, spring onions, chicken stock, soy sauce, cornflour, caster sugar

Taken from www.food.com/recipe/spicy-eggplant-and-pork-hot-pot-139016 (may not work)