This comes in at the approachable end of Szechuan cooking - it has a bit of fire from chilli bean paste but it's pretty easy-going. We roast diced eggplant will soft and sweet then stir-fry chilli, garlic and ginger with pork mince which we flavour up with chilli bean and oyster sauces, kecap manis, for sweetness and depth and rice vinegar for tang. We then fold through the eggplant and finish with chopped spring onions and coriander.
Eggplant, rice bran oil, salt, chilli, garlic, ginger, coriander, spring onion, chilli bean paste, pork mince, oyster sauce, kecap manis, rice vinegar and chicken stock (chicken bones, onion, carrot, celery, garlic, bay, pepper, parsley).
CONTAINS:
Gluten, Shellfish, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Fish, Sesame, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER SMALLPER LARGE
ENERGY3019.9kj6039.8kj
PROTEIN56.1g112.2g
FAT TOTAL41.9g83.9g
- SATURATED12.8g25.6g
CARBS22.9g45.8g
- SUGARS20.4g40.9g
SODIUM1993.8mg3987.7mg
Small:
Serves two adults with accompaniments
Large:
Serves four adults with accompaniments
Serve tossed through noodles, with rice or on a bed of some steamed Asian greens. You could also serve as a sort of sang choi bao in lettuce cups -  scatter over some pickled vegetables like carrot or daikon with freshly chopped chilli.

Frozen product. Once defrosted, cook and consume within 48 hours.   

TO COOK ALL SIZES:  Defrost fully before cooking. In a medium-sized wok or large frying pan heat 10ml of neutral oil such as vegetable or rice bran oil, until hot. Add the pork and eggplant and cook for 3-4 minutes over high heat, or until piping hot.