Chilli bean eggplant and minced pork

Ingredient:

2 oriental eggplant
2 tbsp cooking oil
2tbsp bottled chilli bean sauce
1 tbsp crushed garlic
200g minced pork
1 tbsp light soy sauce
1 tbsp Chinese black vinegar
3/4 cup chicken stock
2tsp cornstarch, dissolved in water
2 spring onions, chopped
1 red chilli

Methods:
Cut thr eggplants into halves lengthwise and then cut each half into thick sticks.
Steam the eggplant until tender, for 8 minutes.Set aside.
Heat the oil ina  deep frying pan or wok until it starts to simmer.
Add the garlic and fry till fragrant.
Add the pork, lightsoy sauce, chilli bean sauce and stir-fry until the pork is browned.
Add the chicken stock, vineger and eggplant and toss with more soy sauce or salt.
Mix Cornstach with water and stir in until the mixture thickens.
Add the spring onion and chilli and fry for another minutes.
Serve with steamed white rice.