Aubergine is a cooling veggie in Chinese Wisdom but when it cooks with our Chiu Chow Chilli Oil and Lee Kum Kee Sweet Soy Sauce, it becomes a warming dish which able to help heat the body. This is a delicious and unique dish because of its use of spices and seasoning - hot, spicy and sweet all at the same time. It sounds (and tastes) very Sichuan and indeed it is.
Trim and cut the aubergine into 2.5 cm (1 inch) cubes. Place in a colander and leave them to drain for 20 minutes.
Rinse them under cold running water and pat them dry with kitchen paper.
Pour the oil into a wok or large frying pan and carefully heat. When it is very hot and slightly smoking, add the aubergine and stir fry for 4 minutes or until it is golden on all sides.
Use a slotted spoon to lift the aubergine onto a plate.
Add the pork to the hot wok and stir-fry for 3 minutes. Then add the garlic and ginger and stir-fry the mixture for 2 minutes.
Next, add the Soy Sauce, sugar, Chilli Oil and water. Bring the mixture to the boil and return the aubergines to the wok.
Continue to cook over high heat until the aubergine is tender and most of the liquid has evaporated.
Sprinkle with spring onions, then serve at once or let cool and serve at room temperature.
