Szechuan Style Eggplants

• 600 g eggplants
• 200 g ground pork
• 100 g prawns, shelled and chopped
• 2 tablespoons oil
• 1 tablespoon hot bean paste (tau pan cheong)
• 1 tablespoon chopped garlic
• 1 teaspoon shao hsing hua tiau wine (or rice wine)
• Seasoning
• 1 teaspoon light soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar, to taste
• 1/2 teaspoon instant chicken bouillon granules
• 1 teaspoon cornstarch
• 1 teaspoon water
• Garnish
• scallion, chopped

1. Cut eggplant into 5cm to 6cm lengths and halve each of these sections.
2. Deep-fry eggplant pieces in hot oil for two to three minutes till soft.
3. Remove and drain.
4. Heat oil in a wok and stir-fry pork and prawns until cooked.
5. Remove any excess oil.
6. Add chopped garlic and hot bean paste and stir in wine.
7. Stir-fry for one to two minutes until aromatic.
8. Add eggplant and seasoning and stir-fry well.
9. Mix cornstarch with water, add to the wok.
10. Stir well, until sauce thickens slightly.
11. Sprinkle with chopped scallion and serve immediately.

eggplants, ground pork, prawns, oil, hot bean, garlic, shao hsing, soy sauce, worcestershire sauce, sugar, instant chicken, cornstarch, water, scallion

Taken from www.food.com/recipe/szechuan-style-eggplants-86409 (may not work)